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.

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cfarmerbrown2 User ID: 4032853 56200
Reviewed Mar. 27, 2009

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

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