Braised Pork Tenderloin with Dried Fruit

Oxmoor House
Capture the flavors of the holidays with this fork-tender pork that's simmered in apple cider with dried fruit and sage.
4 servings (serving size: 3 ounces pork and 1/2 cup sauce)


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1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon poultry seasoning
2 teaspoons olive oil, divided
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup dried apple slices
1/3 cup orange-flavored sweetened dried cranberries
1 cup apple cider
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon chopped fresh sage


Prep: 7 Minutes
Cook: 1 Hour, 4 Minutes

Sprinkle pork with 1/4 teaspoon salt, pepper, and poultry seasoning. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add pork; cook 3 to 4 minutes until browned on all sides. Remove pork from pan.

Reduce heat to medium; add remaining 1 teaspoon oil. Add onion and garlic; sauté 2 minutes or just until tender. Add apple and next 3 ingredients; bring to a boil. Return pork and juices to pan. Cover, reduce heat, and simmer 50 minutes or until pork is done, turning after 25 minutes.

Remove pork from pan; cover and keep warm. Stir remaining 1/4 teaspoon salt and sage into sauce. Bring to a boil; cook 5 minutes or until slightly reduced. Slice pork, and serve with sauce.

Created date

March 2010

Nutritional Information

Calories 274
Fat 6.3 g
Satfat 1.7 g
Protein 25.1 g
Carbohydrate 30 g
Cholesterol 74 mg
Iron 1.9 mg
Sodium 434 mg
Caloriesfromfat 21 %
Fiber 2.6 g
Calcium 24 mg