Cranberry-Apricot Pork Tenderloins Recipe

5 1 2
Cranberry-Apricot Pork Tenderloins Recipe
Cranberry-Apricot Pork Tenderloins Recipe photo by Taste of Home
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Cranberry-Apricot Pork Tenderloins Recipe

Read Reviews
5 1 2
Publisher Photo
A cranberry and apricot stuffing wonderfully complements pork tenderloin. This is an elegant entree that you can pull together in no time. —Joann Brown, Los Alamos, New Mexico
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 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)

Directions

In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until fruit is softened. Cool.
Preheat oven to 400°. 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, 30-35 minutes or until a thermometer reads 145°. Let stand 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

Nutritional Facts

1/3 pound: 219 calories, 4g fat (1g saturated fat), 63mg cholesterol, 204mg sodium, 24g carbohydrate (17g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fat.

  • 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)
  1. In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until fruit is softened. Cool.
  2. Preheat oven to 400°. 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.
  3. Line a shallow pan with heavy-duty foil. Place meat on a rack in prepared pan. Bake, uncovered, 30-35 minutes or until a thermometer reads 145°. Let stand 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

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cleokennedy User ID: 8162919 215073
Reviewed Dec. 16, 2014

"I did it tonight and it was very delicious. I am thinking of cooking for Christmas eve, but don't know how much I should do for 30 people. I will have other dishes too."

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