Apricot Recipes (Continued)

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Fruity Pork Tenderloin

 1/4 cup  Great Lakes Dried Cranberries, chopped
 1/2 cup  Great Lakes Dried Apricots, chopped
 3/4 cup  Hot water
 1/2 cup  Onions, chopped
 2 Tablespoons  Butter
 1/2 cup  Pecans, chopped
 1/2 cup  Apricot preserves
 2  Pork tenderloins (approx 1 lb each)
 1 teaspoon  Ground cumin
 1 teaspoon  Garlic powder
 1 teaspoon  Salt
 1/2 teaspoon  Pepper



 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 450 degrees. Place the apricots and cranberries in a bowl and cover with hot water. Soak for 10 minutes then drain and set aside. Sauté the onion in butter until soft. Remove from heat and stir in the cranberries, apricots, pecans and apricot preserves. Make a slit lengthwise down the center of each tenderloin but do not cut all the way through. Salt and pepper the pork and spoon the fruit mixture into the center of the tenderloins. Pull sides together and tie with kitchen twine to hold closed. Sprinkle the pork with cumin, garlic powder, salt and pepper. Place pork in a greased roasting pan. Roast until meat reaches 145 degrees in the center, about 25 minutes. Let rest until temperature reaches 160 degrees. Discard the string. Slice and serve the meat.

 

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