Cranberry-Apricot Pork Tenderloins

The cranberry and apricot stuffing in this recipe complements the pork tenderloin wonderfully.

from Taste of Home's Holiday & Celebrations Cookbook 2004

Ingredients

  • 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

    How to make it 


  • 1

    In a saucepan, combine the cranberries, apricots, water, rosemary, salt and pepper. Bring to a boil.

  • 2

    Reduce heat; cover and simmer for 10 minutes or until fruit is softened. Cool.

  • 3

    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.

  • 4

    Spread fruit mixture to within 1/2 inch of ends. Close tenderloins; tie several times with kitchen string and secure with toothpicks.

  • 5

    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. Serves: 6-8.