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Pork Tenderloins with Cranberries, Walnuts, and Dried Fruit

Pork Tenderloins with Cranberries, Walnuts, and Dried Fruit

Cost $25, save $15

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $25

INGREDIENTS

  • Spices

    • 1 teaspoon ground ginger
    • 2 tablespoons light brown sugar
    • 1/2 teaspoon chipotle chili powder
    • 🧂 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

  • Meat

    • 2 (1 1/2 pound) pork tenderloins

  • Oils

    • 2 tablespoons olive oil

  • Canned products

    • 1 (14 ounce) can cranberry sauce

  • Liquids

    • 2 tablespoons lemon juice

  • Dried fruits

    • 1/3 cup dried apricots
    • 1/3 cup dried figs

  • Nuts

    • 1/3 cup chopped walnuts

  • Herbs

    • 1 tablespoon fresh rosemary

STEPS

1

Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with aluminum foil.

2

Combine ground ginger, light brown sugar, chipotle chili powder, salt, and black pepper in a small bowl; set aside.

3

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.

4

Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in the center reaches 135 degrees F (57 degrees C), 20 to 25 minutes.

5

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.

6

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.

7

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.

NUTRIENTS

Per 1 serving

🔥

579

Calories

  • 62
    Protein
  • 42
    Carbs
  • 18
    Fats

💡 For best flavor, use fresh rosemary rather than dried.Serve with mashed potatoes or steamed rice for a complete meal.Tent the tenderloin with foil to retain heat and allow juices to redistribute for 10 minutes of resting.