Pork Tenderloin in Blackcurrant Marinade

Pork tenderloin in a marinade of blackcurrant nectar, lemon juice, onion, garlic and spices. The meat is marinated whole, then roasted on a rack.

Ingredients

 1600-700 g pork tenderloin
 26-7 garlic cloves
 31 onion
 4
 5For the marinade:
 6juice of 1 large lemon, about 100 ml
 71 cup warm water
 81 tsp salt
 9300-500 ml blackcurrant nectar
101 tsp khmeli-suneli
11a pinch of caraway seeds
12black pepper
13allspice
14bay leaf
151 tbsp dried dill

Instructions

Peel the garlic and cut the cloves lengthwise in half or into four pieces. Slice the onion into half rings. Trim excess fat and sinew from the meat.

Dissolve the salt in a cup of warm water and let it cool. Mix with the lemon juice and blackcurrant nectar.

Place the whole tenderloin in a bowl or food container. Add the onion, garlic and spices. Pour over enough marinade to cover the meat completely. Refrigerate for a day.

Remove the meat from the marinade and let it drain for a couple of minutes.

Preheat the oven to 180-200 °C. Place the meat on a rack in the upper part of the oven. Place a foil-lined baking tray below it to catch the juices.

Roast for about 45-60 minutes, until cooked through.