Fruited Pork Tenderloin Recipe

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.