• 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon five-spice powder
  • 1/4 Teaspoon ground black pepper
  • 1 Pound pork tenderloins
  • 1 Cup California golden raisins
  • 1 Can (8 ounces) crushed pineapple in juice
  • 2 Tablespoons light brown sugar
  • 2 Tablespoons seasoned rice vinegar
  • 1/2 Teaspoon five-spice powder
  • 2 Tablespoons chopped fresh cilantro
  • Cilantro sprigs; for garnish


Heat oven to 425°F. In small bowl, combine salt, 1/2 teaspoon five-spice powder and pepper. Rub onto pork tenderloin and roast in greased shallow pan for 35 to 40 minutes at 425°F or until 160°F internal temperature.

Meanwhile, combine raisins, pineapple, brown sugar, vinegar and 1/2 teaspoon five-spice powder in small saucepan over medium heat. Bring to boil, stirring constantly, and simmer 5 minutes or until almost all liquid is evaporated. Remove from heat and stir in cilantro.

Slice pork; arrange on serving plate and spoon relish on top. Garnish with cilantro sprigs and serve hot.

Note: Store leftover pork and relish separately in refrigerator.

Nutrition Facts Per Serving

Calories 330 (Calories from Fat 11%); Total Fat 4 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 75; Sodium 450; Potassium 820; Total Carbohydrate 50; Dietary Fiber 2; Sugars 42; Protein 26; Calcium 48; Iron 3;

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California Raisins are naturally sweet, no added sugar!