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
- Place cranberries and apricots in a bowl and add boiling water.
Soak for 8 minutes; drain.
- In a small skillet sauté the onion in butter until tender. Remove
from the heat. Stir in pecans, cranberries and apricots.
- 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.
- Bake at 375 degrees F for 30 to 35 minutes or until a meat thermometer
reads 160 degrees F.
- Drizzle with remaining preserves.
The fruit and nut mixture can be made and refrigerated the
night before preparing the tenderloins.