- 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)
- In a small saucepan, combine the first six ingredients. 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 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.
- Line a shallow pan with heavy-duty foil. Place meat on a rack in prepared pan. Bake, uncovered, at 400° for 30-35 minutes or until a thermometer reads 160°. Let stand for 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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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