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Fruited Pork Tenderloin
Dried fruit, preserves and nuts paired with a quality cut of pork make for a perfect, traditional fall dinner.
- 1/4 cup(s) dried cranberries
- 1/4 cup(s) chopped dried apricots
- 3/4 cup(s) boiling water
- 1/2 cup(s) chopped onion
- 2 Tbsp. butter
- 1/2 cup(s) coarsely chopped pecans
- 2 pork tenderloins (1 lb. each)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 cup(s) apricot preserves, warmed, divided
- Place cranberries and apricots in a small bowl; add boiling water. Soak for 8 minutes; drain. In a small skillet, sauté 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°F for 30 to 35 minutes or until a meat thermometer reads 160°F. Drizzle with remaining preserves.