Brandied Fruit Pork Tenderloin

Total Time
Prep 12 mins
Cook 15 mins

immaculate thanksgiving/christmas dinner

Ingredients Nutrition


  1. Heat oven to 500 degrees.
  2. In small saucepan, bring brandy, water, powdered sugar, dried fruit and ginger to a boil over medium-high heat.
  3. Reuce heat to low; simmer 5 to 7 minutes or until fruit is soft.
  4. Rub pork with herbes de provence; sprinkle wit salt and pepper.
  5. Melt butter in large oven-proof skillet over medium-high heat.
  6. Add pork; cook 5 to 7 minutes or until browned on all sides.
  7. Place pork in shllow roasting pan.
  8. Add apples to same skillet.
  9. Cook over medium heat 1 to 2 minutes or until apples are coated with butter.
  10. Add dried fruit mixture.
  11. Cook an additional 3 to 5 minutes or until apples are tender.
  12. Pour fruit sauce over pork.
  13. Bake 10 to 15 minutes or until internal temperature reches 150 degrees.
  14. Remove from oven; let stand 5 minutes.


Most Helpful

This would be a beautiful special occasion dinner, but tenderloins were on sale, so we had it on a week night. This recipe is so easy and quick it makes an ordinary Tuesday seem special. I loved the food and the combination of flavors. The only thing that I seemed to do wrong was the fruit sauce did not have enough liquid to it by the time I added it to the dish, so some of the fruit got a little crispy. Next time I will add a cup or two of water or apple juice to the fruit/brandy to make a more substantial sauce. Also I managed to cook the whole thing in a cast iron skillet that I browned the meat in and then went straight into the oven -- convenient.

Gay Gilmore December 26, 2001

Our ordinarily hectic Tuesday dinner was upgraded with this dinner as well. Easy, and flavorful! I wanted to make different type of tenderloin from the second piece (of the 2 in a pack that I got) -- came across this recipe. Happened to have all the dried fruits mentioned, so I made my own mix of "herbes de provence" to complete the ingredients. I agree that the sauce was not enough, even before I put the pan in the oven. Perhaps my dried fruits absorbed lot more liquid. So I added a 1/4 cup of water (no apple juice), but I will start with or add more liquid when I make this next time. Thanks for the recipe!

Meyer Lemon December 06, 2006

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