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“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.”

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 cup red wine
  • 1 12 teaspoons balsamic vinegar
  • 14 cup dried apple
  • 14 cup craisins
  • 12 teaspoon Dijon mustard (optional)


  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.

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