Cranberry-Apricot Pork Tenderloins Recipe
Cranberry-Apricot Pork Tenderloins Recipe photo by Taste of Home

Cranberry-Apricot Pork Tenderloins Recipe

Publisher Photo
A cranberry and apricot stuffing wonderfully complements pork tenderloin. This is an elegant entree that you can pull together in no time.
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6-8 servings

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)

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.

Directions

  1. In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until fruit is softened. Cool.
  2. Preheat oven to 400°. 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 to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2 in. intervals.
  3. Line a shallow pan with heavy-duty foil. Place meat on a rack in prepared pan. Bake, uncovered, 30-35 minutes or until a thermometer reads 145°. Let stand 5-10 minutes before slicing. Yield: 6-8 servings.
Originally published as Cranberry-Apricot Pork Tenderloins in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p20

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.

This recipe pairs well with a light red wine.

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