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Cranberry-Apricot Pork Tenderloins

Total Time

Prep: 30 min. Bake: 30 min.

Makes

6-8 servings

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
Cranberry-Apricot Pork Tenderloins Recipe photo by Taste of Home

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

  1. In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, covered, until fruit is softened, about 10 minutes. 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, until a thermometer reads 145°, 30-35 minutes. Let stand 5-10 minutes before slicing.

Nutrition 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.

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