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.

Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 274
  • Fat: 6.3g
  • Saturated fat: 1.7g
  • Protein: 25.1g
  • Carbohydrate: 30g
  • Cholesterol: 74mg
  • Iron: 1.9mg
  • Sodium: 434mg
  • Calories from fat: 21%
  • Fiber: 2.6g
  • Calcium: 24mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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