Cranberry-Apricot Pork Tenderloins

Name: Cranberry-Apricot Pork Tenderloins
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters chopped dried apricots; 237 milliliters dried cranberries; 2 teaspoons dried rosemary, crushed; 0 teaspoons pepper; 907 grams pork tenderloins each); 1 teaspoons salt; 3 Tbsps water

Cranberry-Apricot Pork Tenderloins is a main course that serves 8. One portion of this dish contains approximately 24g of protein, 4g of fat, and a total of 222 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of apricots, pork tenderloins, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you like this recipe, take a look at these similar recipes: Apricot-Pecan Stuffed Pork Tenderloins, Roast Pork Tenderloins with Cranberry-Port Sauce, and Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa.

Instructions

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.

Ingredients you will need

Fruit

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Spread with fruit mixture to within 3/4 in. of edges.

Ingredients you will need

Spread

Fruit

Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2 in. intervals.

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Jelly

Roll

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Kitchen Twine

Line a shallow pan with heavy-duty foil.

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Aluminum Foil

Frying Pan

Place meat on a rack in prepared pan.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Bake, uncovered, at 400° for 30-35 minutes or until a thermometer reads 160°.

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Kitchen Thermometer

Oven

Let stand for 5-10 minutes before slicing.

Equipment

Ingredients

Servings:

237milliliters

chopped dried apricots 237milliliters

dried cranberries 2teaspoons

dried rosemary, crushed 0teaspoons

pepper 907grams

pork tenderloins each)1teaspoons

salt 3Tbsps

water

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try King Estate Domaine Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 50 dollars per bottle.