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Fruited Pork Tenderloin



  • 1/2 cup dried cranberries
  • 1/4 cup dried chopped apricots
  • 3/4 cup boiling water
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1/2 cup coarsely chopped pecans
  • 2 (1-pound) pork tenderloins
  • 1/3 cup apricot preserves, warmed, divided


  1. Place cranberries and apricots in a bowl and add boiling water. Soak for 8 minutes; drain.
  2. In a small skillet sauté the onion in butter until tender. Remove from the heat. Stir in pecans, cranberries and apricots.
  3. Make a lengthwise slit down the center of each tenderloin, cutting two-thirds the way through the meat. Place on a greased shallow pan; open tenderloins so they lay flat. Sprinkle with 1/4 teaspoon each of salt and pepper. Brush with half the preserves; top with the fruit mixture.
  4. Bake at 375 degrees F for 30 to 35 minutes or until a meat thermometer reads 160 degrees F.
  5. Drizzle with remaining preserves.

The fruit and nut mixture can be made and refrigerated the night before preparing the tenderloins.


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