Apricot and Cranberry Pork Tenderloins
2 x 450g (1lb) Pork Tenderloins
85-110g (3-4oz) Dried Cranberries
85-110g (3-4oz) Dried Apricots
3-4 tbsp White Wine or Apple Juice
1-2 tsp Dried Rosemary
Tabasco Sauce [Optional]
Oil
Salt
Pepper
Place the cranberries, chopped apricots, rosemary and wine (or juice) into a saucepan.
Bring to the boil, reduce heat, cover and simmer for 10 minutes or until fruit has softened.
Allow to cool, season and add a few dashes of Tabasco sauce if liked.
Pre-heat the oven to 200°C: 400°F: Gas 6.
Make a cut along the centre of the long side of each tenderloin to within about 1.25cm (½ inch) of ends.
Open the tenderloins and flatten, cover with clingfilm.
Roll or beat to a thickness of about 2cm (¾ inch), remove the clingfilm.
Spread the prepared mixture to within about 1.25cm (½ inch) of ends.
Close tenderloins, covering the mixture, tie with kitchen string and secure with cocktail sticks.
Place in a shallow roasting pan on a rack.
Brush with oil and season to taste.
Bake, uncovered, for 30-35 minutes or until fully cooked.
Serves: 6-8
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