How about this main dish for the holidays? Rosemary and thyme encrusted pork tenderloin roasted with a naturally sweet orange raisin sauce.
For the sauce:
- 1 1/2 cups California seedless raisins
- 2 tablespoons orange juice (squeezed from half of an orange)
- 2 teaspoons orange zest (from one whole orange)
- 1/4 teaspoon black pepper
For the pork:
- 2 1/2 – 3 pounds boneless pork tenderloin, fat trimmed
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- Place raisins in a small bowl. Cover with boiling water (about 1 3/4 cups) and let sit for 15 minutes. Drain, saving at least 1/4 cup of the water.
- Add raisins to food processor along with 1/4 cup raisin water, orange juice, orange zest and black pepper. Pulse and blend until smooth (this will take a few minutes to break down the raisins.)
- Using kitchen string, tie the roast at intervals along the length of the tenderloin. Pat it dry with paper towels.
- In a small bowl, mix rosemary, thyme and salt together. Rub all over pork tenderloin (every side.)
- Preheat oven to 300 Fahrenheit.
- Heat a large skillet over medium heat. Place roast fat side down in skillet and sear until golden brown, about 3 – 4 minutes. Turn to the next side and sear again for 3 – 4 minutes, Turn and sear two more times until all four sides are nicely browned.
- Place roast in a 9×13-inch roasting pan and then baste all four sides with some of the orange raisin sauce.
- Place in the oven. Baste two more times with orange raisin sauce during the cooking process (with a clean baster.) Cook until the center of the roast reads 145 degrees Fahrenheit on an internal thermometer, which should take 60 – 75 minutes (depending on size of roast and your oven.)
- Remove from pan and let roast rest 15 minutes before cutting.
- Snip off string and slice into 1/4-inch pieces. Serve with remaining orange raisin sauce on the side.