Fruit-Stuffed Pork Tenderloin With Orange-Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chinese five-spice powder is a mixture of ground cinnamon, cloves, fennel, anise, and peppercorns. Ingredients:
1/4 cup dried apricots, chopped |
1/4 cup dried cranberries |
1/4 cup chopped dates |
1 pound pork tenderloin, trimmed |
1 tablespoon brown sugar |
1 teaspoon garlic powder |
1 teaspoon cumin |
1/4 teaspoon salt |
1/4 teaspoon chinese five-spice powder |
1/8 teaspoon ground red pepper |
cooking spray |
1/2 cup fresh orange juice |
2 tablespoons apricot spread |
1 tablespoon brown sugar |
1/2 teaspoon coarse grain mustard |
1/8 teaspoon salt |
1 teaspoon water |
1/2 teaspoon cornstarch |
Directions:
1. Preheat oven to 400°.
2. Combine first 3 ingredients in a small bowl.
3. Make a slit lengthwise through center of pork, using a long, thin knife. Press fruit mixture into pork. Pat pork firmly to evenly distribute fruit mixture.
4. Combine brown sugar and next 5 ingredients in a small bowl. Rub spice mixture thoroughly on pork. Place pork in a 13 x 9-inch baking dish coated with cooking spray. Insert meat thermometer into the thickest part of pork. Bake at 400° for 35 to 40 minutes or until a meat thermometer registers 160°. Remove from oven, and let stand 5 minutes before slicing. Thinly slice pork into 12 pieces.
5. Combine orange juice, fruit spread, and brown sugar in a small nonstick skillet. Bring to a boil, and cook 2 to 3 minutes, stirring often. Add mustard and salt, stirring with a whisk. Combine water and cornstarch, stirring with a whisk to dissolve. Stir cornstarch mixture into sauce.
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