Fruited Pork Tenderloin Recipe
Fruited Pork Tenderloin Recipe photo by Taste of Home
Next Recipe

Fruited Pork Tenderloin Recipe

Read Reviews
Publisher Photo
Flattening pork tenderloin before baking speeds up the cooking process.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1/3 pound: 354 calories, 16g fat (5g saturated fat), 94mg cholesterol, 208mg sodium, 22g carbohydrate (18g sugars, 2g fiber), 31g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Fruited Pork Tenderloin in Weeknight Cooking Made Easy Annual 2005, p160

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Fruited Pork Tenderloin

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cfarmerbrown2 User ID: 4032853 56200
Reviewed Mar. 27, 2009

"This is a delicious main dish. Not difficult at all. Highly recommended."

Loading Image