Roast Pork Tenderloin with Dried Fruits



1 pounds pork tenderloin, trimmed

cup Maine Maple Syrup

cup orange marmalade

cup blueberry wine from the Bartlett Maine Estate Winery

cup dried apricots, chopped

cup raisins &/or cup dried or fresh Maine cranberries  


Brown 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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