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Fruited Pork Tenderloin Recipe

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Flattening pork tenderloin before baking speeds up the cooking process.

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6 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

1/4 cup dried cranberries
1/4 cup chopped dried apricots
3/4 cup boiling water
1/2 cup chopped onion
2 tablespoons butter
1/2 cup coarsely chopped pecans
2 pork tenderloins (1 pound each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves, warmed, divided

Directions

Place cranberries and apricots in a small bowl; add boiling water. Soak for 8 minutes; drain. In a small skillet, saute the onion in butter until tender. Remove from the heat. Stir in the pecans, cranberries and apricots.
Make a lengthwise slit down the center of each tenderloin, cutting two-thirds of the way through the meat. Place on a greased rack in a broiler pan; open tenderloins so they lie flat. Sprinkle with salt and pepper.
Brush with half of the preserves; top with fruit mixture. Bake at 375° for 30-35 minutes or until a meat thermometer reads 160°. Drizzle with remaining preserves. Yield: 6 servings.

Nutritional Analysis: 5 ounces cooked pork with 1 tablespoon fruit mixture equals 354 calories, 16 g fat (5 g saturated fat), 94 mg cholesterol, 208 mg sodium, 22 g carbohydrate, 2 g fiber, 31 g protein.

Fruited Pork Tenderloin published in Weeknight Cooking Made Easy Annual 2005, p160

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