For Sugar Cure, combine all ingredients in a bowl and mix well. Trim and clean the pork tenderloins. Add generous amount of sugar cure and let it stand in refrigerator for 4 to 6 hours. Wipe excess cure from pork and sear it. Arrange pork on a rack in roasting pan and cook in preheated oven at 325°F. Roast until internal temperature reaches 155°F.

To serve, reconstitute corn with heavy cream, if needed. Spoon a generous helping of Corn-Whipped Potatoes onto individual plates and flatten, slightly. Slice pork and arrange slices on top. Spoon sauce onto pork and drizzle onto plate.

For the sauce, sauté shallot for about 5 minutes. Remove from heat to deglaze pan with port wine. Return to heat, add raisins and dried chipotle pepper; reduce to 1/4 original volume. Stir in demi-glace and bring to boil. Adjust seasoning. Keep warm.

For Potatoes, steam or boil potatoes until fork tender. Meanwhile, sauté garlic, shallot and jalapeño in oil until translucent. Stir in smoked corn and sauté for 2 minutes more. Whip potatoes; add butter, cream, salt and pepper to taste. Add corn mixture and stir until well combined. Keep warm. .

Note: 8 ounces beef bouillon plus 1 envelope of brown gravy mix may be substituted for 1 cup demi-glace.


Sugar Cure

  • 1 Cup brown sugar
  • 3 Tablespoons fresh ground chile powder
  • 1 Tablespoon ground black pepper
  • 1/2 Teaspoon ground coriander
  • 1 Teaspoon ground cumin
  • 1/4 Teaspoon granulated garlic
  • 1/4 Teaspoon granulated onions
  • 2 pork tenderloins
  • 1/2 medium shallot, chopped
  • 1 Cup ruby red port wine
  • 1 Cup California raisins
  • 1/2 dried chipotle pepper
  • 1 Cup demi-glace


Smoked Corn-Jalapeño Whipped Potatoes

  • 1 pound potatoes, peeled
  • 1 Tablespoon chopped garlic
  • 1 medium shallot, chopped
  • 1 jalapeño pepper, deseeded and diced small
  • 2 Tablespoons olive oil
  • 1 Cup smoked corn kernels
  • 3 Tablespoons butter
  • 6 fluid ounces (3/4 cup) heavy cream
  • Salt and pepper; to taste

Nutrition Facts Per Serving

Calories 610 (Calories from Fat 32%); Total Fat 22 ( Saturated Fat 10; Trans Fat 0; ); Cholesterol 70; Sodium 1160; Potassium 866; Total Carbohydrate 82; Dietary Fiber 5; Sugars 49; Protein 17; Calcium 87; Iron 5;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are fat and cholesterol free.