Roast Pork Tenderloin with Dried Fruits
1 ½ pounds pork tenderloin, trimmed
¼ cup Maine Maple Syrup
¼ cup orange marmalade
¼ cup blueberry wine from the
Bartlett Maine Estate Winery
¼ cup dried apricots, chopped
¼ cup raisins &/or ¼ cup dried or fresh Maine cranberries
tenderloin in an iron skillet with some butter and/or olive oil. In a small saucepan, heat marmalade with maple syrup; brush over
pork. Add wine, apricots, cranberries and raisins to the skillet. Cover and cook at 425° for about 45 minutes, or until pork is no longer pink and a meat thermometer
registers at least 150° in the center, basting frequently with pan juices.
Remove from oven and let stand for 5 minutes, while you deglaze the pan
and thicken a bit for sauce. Slice and serve with the sauce and fruit spooned over top.
Serves 4 to 6.
This recipe works just fine with fish steaks, like salmon or swordfish too.
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