Fresno Pork Roast With Hot Spiced Raisins

• 1 tablespoon minced lemon zest
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pork tenderloins (about 1 1/4 pounds each)
• 1 cup packed light-brown sugar
• 13 cup white-wine vinegar
• 1 1-inch cinnamon stick
• 3 thin slices lemon
• 1 1/2 cups raisins

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

lemon zest, kosher salt, freshly ground black pepper, pork, lightbrown sugar, whitewine vinegar, cinnamon, thin slices, raisins

Taken from cooking.nytimes.com/recipes/6317 (may not work)