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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Flattening pork tenderloin before baking speeds up the cooking process. Ingredients:
1/4 cup dried cranberries |
1/4 cup chopped dried apricots |
3/4 cup boiling water |
1/2 cup chopped onion |
2 tablespoons butter |
1/2 cup coarsely chopped pecans |
2 pork tenderloins (1 pound each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup apricot preserves, warmed, divided |
Directions:
1. Place cranberries and apricots in a small bowl; add boiling water. Soak for 8 minutes; drain. In a small skillet, saute the onion in butter until tender. Remove from the heat. Stir in the pecans, cranberries and apricots.
2. Make a lengthwise slit down the center of each tenderloin, cutting two-thirds of the way through the meat. Place on a greased rack in a broiler pan; open tenderloins so they lie flat. Sprinkle with salt and pepper.
3. Brush with half of the preserves; top with fruit mixture. Bake at 375° for 30-35 minutes or until a meat thermometer reads 160°. Drizzle with remaining preserves. Yield: 6 servings.
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