- 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)
- Additional salt and pepper, optional
In a saucepan, combine the cranberries, apricots, water, rosemary, salt and pepper. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes or until fruit is softened. Cool.
Cut a lengthwise slit down the center of each tenderloin to within 1/2 inch of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-inch thickness; remove plastic.
Spread fruit mixture to within 1/2 inch of ends. Close tenderloins; tie several times with kitchen string and secure with toothpicks.
Place on a rack in a shallow roasting pan. Sprinkle with additional salt and pepper if desired. Bake, uncovered, at 400°F for 30-35 minutes or until a meat thermometer reads 160°F.
- Yields: 6-8 servings
- Preparation Time: 1 hour
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