Pork Tenderloin With Fruit

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.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. 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.
4. 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.