Cranberry-Apricot Pork Tenderloins

  • 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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