Brandied Fruit Pork Tenderloin

Name: Brandied Fruit Pork Tenderloin
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 6 serving(s)
Ingredients: 118.29 ml brandy; 118.29 ml water; 29.58 ml powdered sugar; 236.59 ml mixed dried fruit (prunes, apricots, raisins, cherries, dates and/or cranberries); 14.79 ml minced crystallized ginger; 2 (680.38 g) pork tenderloin; 14.79 ml herbes de provence; 1.23 ml salt; 1.23 ml fresh ground pepper; 14.79 ml butter; 5 medium apples, peeled,sliced 1/2 inch thick

Submitted by kyle martin

"immaculate thanksgiving/christmas dinner"

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Ready In:: 27mins
Ingredients:: 11
Serves:: 6

ingredients

118.29 ml brandy
118.29 ml water
29.58 ml powdered sugar
236.59 ml mixed dried fruit (prunes, apricots, raisins, cherries, dates and/or cranberries)
14.79 ml minced crystallized ginger
2 (680.38 g) pork tenderloin
14.79 ml herbes de provence
1.23 ml salt
1.23 ml fresh ground pepper
14.79 ml butter
5 medium apples, peeled,sliced 1/2 inch thick

directions

Heat oven to 500 degrees.
In small saucepan, bring brandy, water, powdered sugar, dried fruit and ginger to a boil over medium-high heat.
Reuce heat to low; simmer 5 to 7 minutes or until fruit is soft.
Rub pork with herbes de provence; sprinkle wit salt and pepper.
Melt butter in large oven-proof skillet over medium-high heat.
Add pork; cook 5 to 7 minutes or until browned on all sides.
Place pork in shllow roasting pan.
Add apples to same skillet.
Cook over medium heat 1 to 2 minutes or until apples are coated with butter.
Add dried fruit mixture.
Cook an additional 3 to 5 minutes or until apples are tender.
Pour fruit sauce over pork.
Bake 10 to 15 minutes or until internal temperature reches 150 degrees.
Remove from oven; let stand 5 minutes.

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Reviews

This would be a beautiful special occasion dinner, but tenderloins were on sale, so we had it on a week night. This recipe is so easy and quick it makes an ordinary Tuesday seem special. I loved the food and the combination of flavors. The only thing that I seemed to do wrong was the fruit sauce did not have enough liquid to it by the time I added it to the dish, so some of the fruit got a little crispy. Next time I will add a cup or two of water or apple juice to the fruit/brandy to make a more substantial sauce. Also I managed to cook the whole thing in a cast iron skillet that I browned the meat in and then went straight into the oven -- convenient.

Gay Gilmore
Our ordinarily hectic Tuesday dinner was upgraded with this dinner as well. Easy, and flavorful! I wanted to make different type of tenderloin from the second piece (of the 2 in a pack that I got) -- came across this recipe. Happened to have all the dried fruits mentioned, so I made my own mix of "herbes de provence" to complete the ingredients. I agree that the sauce was not enough, even before I put the pan in the oven. Perhaps my dried fruits absorbed lot more liquid. So I added a 1/4 cup of water (no apple juice), but I will start with or add more liquid when I make this next time. Thanks for the recipe!

Meyer Lemon

RECIPE SUBMITTED BY

kyle martin

Myrtle Beach, SC

I am college student in South Carolina with a passion for food. I recently discovered my passion for cooking, and found that whether or not the dish is for me, I love to cook for others as well. In fact the majority of what I cook is not for me, but for my family. I live at the beach, and am a lover of all foods. I enjoy surfing, fishing, outdoor activities, and cooking. I hope that I can be an asset to this site.

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