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Fruited Pork Tenderloin

 Fruited Pork Tenderloin
Flattening pork tenderloin before baking speeds up the cooking process.
6 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
  • 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.

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Fruited Pork Tenderloin (continued)

Nutritional Facts: 5 ounces cooked pork with 1 tablespoon fruit mixture equals 354 calories, 16 g fat (5 g saturated fat), 94 mg cholesterol, 208 mg sodium, 22 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.