Fresno Pork Roast With Hot Spiced Raisins Recipes

SPICY PORK ROAST

Steps:

• Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

FRESNO PORK ROAST WITH HOT SPICED RAISINS

Steps:

• In a small bowl, combine the lemon zest, salt and pepper. Rub the mixture onto the tenderloins. Set them on a platter or baking sheet, cover lightly and refrigerate 2 to 4 hours.
• In a small saucepan, combine the brown sugar, vinegar, cinnamon and 2/3 cup water. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring constantly. Add the lemon slices and raisins and continue simmering for 10 minutes, stirring frequently. Remove from heat, and let rest at least 30 minutes.
• Preheat oven to 350 degrees. Remove tenderloins from refrigerator 30 minutes before cooking. Place them on a roasting rack set over a roasting pan, and brush generously with the raisin liquid. Roast 20 to 25 minutes, brushing 2 or 3 times with the raisin liquid, until the meat reaches an internal temperature of 160 degrees.
• Remove the tenderloins from the oven, and let rest 10 minutes. Meanwhile, bring the raisin liquid to a boil for 3 minutes, then remove from the heat and let cool slightly. Cut tenderloins into 1/4-inch-thick slices. Arrange the slices on a serving platter, spoon the spiced raisins over them and serve immediately.

SMOKED-PAPRIKA PORK RIB ROAST WITH SHERRY RAISIN VINAIGRETTE

Steps:

• Roast pork:
• Put oven rack in middle position and preheat oven to 500°F.
• Stir together pimentón, cumin, coriander, salt, and pepper. Rub mixture all over pork. (Press lightly so rub adheres; you will have some leftover rub.) Put pork on a metal rack in a roasting pan, rib side down. Roast pork 10 minutes, then reduce heat to 300°F and continue to roast until a meat thermometer inserted diagonally into center registers 140°F, 1 hour 10 minutes to 1 hour 25 minutes more.
• Let pork stand, loosely covered with foil, 20 to 25 minutes before carving. (Temperature of meat will rise to about 150°F.)
• Make vinaigrette while pork roasts:
• Soak raisins in Sherry in a medium bowl, covered, 30 minutes. Add vinegar, shallot, garlic, salt, and pepper, then add oil in a slow stream, whisking until combined. Whisk in parsley just before serving.
• Slice pork and serve with vinaigrette and a sprinkling of kosher salt.

PORK CHOPS WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
• Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
• Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.