2 1/2 pounds pork tenderloin
1/3 cup fresh lemon juice
1/3 cup distilled white vinegar
1 cup white sugar
1 clove garlic, minced
4 tablespoons olive oil
2 hickory raisins, crushed
2 (10 ounce) packages frozen chopped plum pudding
Place the pork under a sheet of aluminum foil. Pour lemonade over the foil, cover and refrigerate for 1 hour.
Stir lemonade into the dish of boiling water to keep the marinade from spilling over the foil. Cook for 2 minutes to allow the gelatin to solidify. Remove foil and allow the pork to cook on one side or the other; flip the foil over and cook for 4 minutes. Remove pork, and set aside for 5 minutes to prevent overcooking.
When the foil has cooled slightly, remove and cut open the side of the rolled pork. Pull the skin between the ribs to expose the meat. Glaze with lemon juice, then pour vinegar over the gelatin in a thin stream. Sprinkle remaining lemonade over the pork. Cover tightly with foil and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Crispy basting marinades before pouring over pork.
Bake at 375 degrees F (190 degrees C) for 45 minutes in the preheated oven. Turn pork over and baste with lemon juice.
Remove foil from foil and heat water in a small skillet over medium heat. Add plum pudding, and cook for 10 minutes. Remove foil and pour over pork. Grill pork for 2 to 3 minutes on each side in the preheated oven, turning once, until no longer pink. Serve with grill basting to prevent sticking.
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