Fruited Pork Tenderloin
Flattening pork tenderloin before baking speeds up the cooking process.
Total TimePrep: 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 thermometer reads 160°. Drizzle with remaining preserves.
Nutrition Facts1/3 pound: 354 calories, 16g fat (5g saturated fat), 94mg cholesterol, 208mg sodium, 22g carbohydrate (18g sugars, 2g fiber), 31g protein.
Originally published as Pork Tenderloin with Fruit and Nuts in Weeknight Cooking Made Easy 2005
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