Recipes for "dried fruit"

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Pork Tenderloins with Cranberries, Walnuts, and Dried Fruit

Ingredients

• 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
• 2 (1 1/2 pound) pork tenderloins
• 2 tablespoons olive oil
• 1 (14 ounce) can cranberry sauce
• 1 orange, zested and juiced
• 2 tablespoons lemon juice
• 1/3 cup dried apricots
• 1/3 cup dried figs
• 1/3 cup chopped walnuts
• 1 tablespoon fresh rosemary
• rosemary sprigs, for garnish (optional)

Instructions

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 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.