Cranberry-Apricot Pork Tenderloins

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 cup dried cranberries 1 cup chopped dried apricots 3 tablespoons water 2 teaspoons dried rosemary,

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 cup dried cranberries
  • 1 cup chopped dried apricots
  • 3 tablespoons water
  • 2 teaspoons dried rosemary, crushed

[/ingredients-left]
[ingredients-right]

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • Additional salt and pepper, optional

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a saucepan, combine the cranberries, apricots, water, rosemary, salt and pepper. Bring to a boil.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Reduce heat; cover and simmer for 10 minutes or until fruit is softened. Cool. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Spread fruit mixture to within 1/2 inch of ends. Close tenderloins; tie several times with kitchen string and secure with toothpicks.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

Popular Videos

Originally Published in Reader's Digest