Fruited Pork Tenderloin

Cooking Light
Fruited Pork TenderloinRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Bring out the subtle, earthy flavor of pork tenderloin with dried fruits and apple juice. The port in the sauce adds extra sweetness that balances the kick of the kick of the Dijon mustard. Best of all, the pork cooks in about six minutes.  If you don't want to use the port or red wine, you can replace it with 1/4 cup additional apple juice.
4 servings (serving size: 3 ounces pork and about 2 1/2 tablespoons sauce)


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1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
2 teaspoons olive oil
Cooking spray
1/4 cup chopped pitted dates
1/4 cup golden raisins
1/4 cup water
1/4 cup apple juice
1/4 cup tawny port or other sweet red wine
1 teaspoon Dijon mustard
2 whole cloves
Parsley sprigs (optional)


Cut the pork crosswise into 8 slices; sprinkle with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until browned.

Add 1/4 teaspoon salt, dates, and remaining ingredients. Cover; simmer 2 minutes or until pork is done. Remove pork from pan. Bring date mixture to a boil; cook until reduced to 2/3 cup (about 5 minutes). Remove cloves; discard. Garnish with parsley sprigs, if desired.

Created date

September 2003

Nutritional Information

Calories 265
Caloriesfromfat 29 %
Fat 8.6 g
Satfat 2.5 g
Monofat 4.5 g
Polyfat 0.9 g
Protein 23.9 g
Carbohydrate 19.7 g
Fiber 1.6 g
Cholesterol 75 mg
Iron 1.9 mg
Sodium 382 mg
Calcium 16 mg