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Cranberry-Apricot Pork Tenderloins Recipe

Cranberry-Apricot Pork Tenderloins Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:6-8 servings


  • 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.

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.

Reviews for Cranberry-Apricot Pork Tenderloins

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Reviewed Nov. 13, 2017

"Very tasty but we think the recipe is incorrect when it calls for only 3Tbsp of water."

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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