Pork Tenderloins with Cranberries, Walnuts, and Dried Fruit
Drescription
These pork tenderloins with cranberries, walnuts, and dried fruit are on the table in about 45 minutes. A company worthy dish, it's also good for a weeknight. Serve with potatoes or rice and a green salad.
Ingredients
- 1 teaspoon ground ginger
- 2 tablespoons light brown sugar
- 1/2 teaspoon chipotle chili powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 (1 1/2 pound) pork tenderloins
- 2 tablespoons olive oil
- 1 (14 ounce) can jellied cranberry sauce
- 1 orange, zested and juiced
- 2 tablespoons lemon juice
- 1/3 cup chopped dried apricots
- 1/3 cup chopped dried figs
- 1/3 cup chopped walnuts
- 1 tablespoon minced fresh rosemary
- fresh rosemary sprigs, for garnish (optional)
Directions
- Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with aluminum foil.
- Combine ground ginger, light brown sugar, chipotle chili powder, salt, and black pepper in a small bowl; set aside.
- Fold about 2 or 3 inches of the thin ends of the tenderloin under the roast and tie 2 times with kitchen string. Oil each tenderloin with 1 tablespoon olive oil. Sprinkle dry seasoning mix evenly on both tenderloins and lightly rub to distribute. Place seasoned tenderloins on the prepared pan.
- Roast, uncovered, in the preheated oven until until an instant-read thermometer inserted in the center reaches 135 degrees F (57 degrees C), 20 to 25 minutes.
- Remove tenderloins from the oven, tent with foil, and allow to rest about 10 minutes. Internal temperature should rise to a safe 145 degrees F (63 degrees C) during the rest.
- Meanwhile, for sauce, melt cranberry sauce in a small saucepan over low heat, stirring occasionally. Stir in orange zest, orange juice, and lemon juice. Add apricots, figs, walnuts, and fresh minced rosemary; bring to a boil, then remove from heat, and allow to stand until the tenderloins finish.
- To serve, slice tenderloins and place on a serving platter. Add cranberry mixture on top of tenderloin slices, and on the platter. Garnish with fresh rosemary sprigs.
