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Roast Pork Tenderloin with Fresh and Dried Fruit


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  • 2 1-lb port tenderloins
  • 2 1/2 tsp chopped fresh rosemary, divided
  • 2 tbs olive oil
  • 4 large shallots, chopped
  • 3/4 cup diced dried apples
  • 1/4 lb kumquats, quartered, seeded
  • 1/2 cup fresh cranberries or frozen, thawed
  • 1 1/2 cups low salt chicken broth
  • 1/2 cup dry white wine



Step 1

1 – Preheat oven to 375. Sprinkle port with 2 tsp rosemary, salt, pepper. Heat oil in heavy large skillet over medium high heat. Add port (cut to fit, if necessary) and saute until brown, turning occasionally, about 10 minutes.

2 – Using tongs, transfer pork to plate. Add shallots to skillet and saute until brown, about 4 minutes. Add apples, kumquats, cranberries an stir until fruit mixture is heated through about 1 minute.

3 – Add broth, wine and remaining ½ tsp rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.

4- Place skillet in oven and roast pork 25 minutes. Transfer pork to platter, let stand 10 minutes. Slice port crosswise and spoon sauce over.

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