Prep 15 mins
Cook 45 mins
Pork tenderloin roasted with a wine, juice, dried fruit mixture. I used dried apples and craisins, but other dried fruit may be used such as: apricots, raisins, or prunes.
- 1 1⁄2 lbs pork tenderloin, trimmed of any fat and silver skin
- 1⁄4 cup light brown sugar, packed
- 1⁄4 cup pineapple juice
- 1 teaspoon beef stock powder
- 1⁄4 cup red wine
- 1 1⁄2 teaspoons balsamic vinegar
- 1⁄4 cup dried apple
- 1⁄4 cup craisins
- 1⁄2 teaspoon Dijon mustard (optional)
- Place tenderloin in a lightly greased or cooking sprayed nonreactive roasting pan. In a small saucepan, heat juice, brown sugar, pineapple juice, bouillon, red wine, balsamic vinegar, dried apple, and craisins until sugar is dissolved; pour over pork in the roasting pan.
- Cover with foil and bake at 350° for about 45 minutes, or until pork is no longer pink and a meat thermometer registers at least 150° in the center.
- Remove from oven, set meat aside and let stand for 5 minutes. Meanwhile, drain pan juices, reserving fruit. Add juices to a sauté pan, which has been heating on high heat. Boil down and reduce juices by half to make sauce.
- Slice pork into ¼” medallions and serve with sauce drizzled on top and spoon over some of the reserved fruit. (Optional: for a bit of a kick, it might be nice to whisk ½ tsp of Dijon Mustard into the reduction sauce) Serves 4 to 6.