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Roasted Pork with Dried Fruit and Port Sauce


From Southern Living November 2010
Suggested Sides: Mashed Potatoes or Mashed Potatoes en Croute, and Brussel Sprouts with Pancetta.

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  • 3 pounds pork tenderloin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 7 teaspoons olive oil, divided
  • 1 cup dried apricots
  • 1 cup dried pitted plums
  • 1 cup dried peaches
  • 1/2 cup dried tart cherries
  • 1/4 cup pine nuts
  • 1 cup port wine
  • 1 cup pomegranate juice
  • 2 (2 1/2-inch) cinnamon sticks
  • 1/2 cup chicken broth


Servings 8
Preparation time 20mins
Cooking time 50mins


Step 1

Preheat oven to 425. Remove silver skin from tenderloin, leaving a thin layer of fat. Sprinkle pork with salt and pepper. Cook pork in 6 teaspoons hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden brown. Transfer pork to a lightly greased jelly-roll or roasting pan, reserving drippings in skillet.

Bake pork at 425 for 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 150. Remove from oven; cover and let stand 10 minutes or until thermometer registers 155.

Meanwhile, add remaining 1 teaspoon oil to hot drippings in skillet. Add apricots and next 4 ingredients, and saute over medium-high heat 3 minutes or until pine nuts are toasted and fragrant. Add port wine and next 2 ingredients. Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens. Stir in broth, and simmer 15 minutes or until fruit is tender. Serve with pork.


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