Cranberry-Apricot Pork Tenderloins Recipe

Cranberry-Apricot Pork Tenderloins Recipe photo by Taste of Home

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A cranberry and apricot stuffing wonderfully complements pork tenderloin. This is an elegant entree that you can pull together in no time.

This recipe is:

Diabetic Friendly

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Cranberry-Apricot Pork Tenderloins Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6-8 Servings

30 30 60

Ingredients

1 cup dried cranberries
1 cup chopped dried apricots
3 tablespoons water
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
Additional salt and pepper, optional

Directions

In a small saucepan, combine the cranberries, apricots, water, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until fruit is softened. Cool.
Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread with fruit mixture. Close tenderloins; tie several times with kitchen string.
Place on a rack in a shallow pan. Sprinkle with additional salt and pepper if desired. Bake, uncovered, at 400° for 30-35 minutes or until a thermometer reads 160°. Yield: 6-8 servings.

Nutritional Facts 1/3 pound (calculated without additional salt and pepper) equals 219 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 204 mg sodium, 24 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Cranberry-Apricot Pork Tenderloins in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p20