Ingredients Jump to Instructions ↓

  1. 1/4 cup dried cranberries

  2. 1/4 cup chopped dried apricots

  3. 3/4 cup boiling water

  4. 1/2 cup chopped onion

  5. 2 tablespoons butter

  6. 1/2 cup coarsely chopped pecans

  7. 2 pork tenderloins (1 pound each )

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 1/3 cup apricot preserves, warmed, divided

Instructions Jump to Ingredients ↑

  1. 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 meat thermometer reads 160°. Drizzle with remaining preserves. Yield: 6 servings.


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