Braised Pork Tenderloin with Dried Fruit

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 1 Hour, 4 Minutes

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


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


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note