Pork Tenderloin With Fruit

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs pork tenderloin, trimmed of any fat and silver skin
  • 14
    cup light brown sugar, packed
  • 14
    cup pineapple juice
  • 1
    teaspoon beef stock powder
  • 14
  • 1 12
    teaspoons balsamic vinegar
  • 14
    cup dried apple
  • 14
  • 12
    teaspoon Dijon mustard (optional)
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DIRECTIONS

  • 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.
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