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Cranberry-Apricot Pork Tenderloins

 Cranberry-Apricot Pork Tenderloins
A cranberry and apricot stuffing wonderfully complements pork tenderloin. This is an elegant entree that you can pull together in no time.
6-8 ServingsPrep: 30 min. Bake: 30 min.


  • 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.

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Cranberry-Apricot Pork Tenderloins (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.