Cranberry-Apricot Pork Tenderloins |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A cranberry and apricot stuffing wonderfully complements pork tenderloin. This is an elegant entree that you can pull together in no time. 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) |
Directions:
1. In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until fruit is softened. Cool.
2. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread with fruit mixture to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2 in. intervals.
3. Line a shallow pan with heavy-duty foil. Place meat on a rack in prepared pan. Bake, uncovered, at 400° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing. Yield: 6-8 servings.
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