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Fruit-Stuffed Pork Tenderloin With Orange-Mustard Sauce

Oxmoor House
Yield 4 servings (serving size: 3 slices pork and 3 tablespoons sauce)
Chinese five-spice powder is a mixture of ground cinnamon, cloves, fennel, anise, and peppercorns.

Ingredients

  • 1/4 cup dried apricots, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup chopped dates
  • 1 pound pork tenderloin, trimmed
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon Chinese five-spice powder
  • 1/8 teaspoon ground red pepper
  • Cooking spray
  • 1/2 cup fresh orange juice
  • 2 tablespoons apricot spread
  • 1 tablespoon brown sugar
  • 1/2 teaspoon coarse grain mustard
  • 1/8 teaspoon salt
  • 1 teaspoon water
  • 1/2 teaspoon cornstarch

Nutrition Information

  • calories 280
  • fat 4.5 g
  • satfat 1.5 g
  • protein 25 g
  • carbohydrate 35 g
  • cholesterol 67 mg
  • iron 2.3 mg
  • sodium 283 mg
  • caloriesfromfat 14 %
  • fiber 2.4 g
  • calcium 29 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 3 ingredients in a small bowl.

  3. Make a slit lengthwise through center of pork, using a long, thin knife. Press fruit mixture into pork. Pat pork firmly to evenly distribute fruit mixture.

  4. Combine brown sugar and next 5 ingredients in a small bowl. Rub spice mixture thoroughly on pork. Place pork in a 13 x 9-inch baking dish coated with cooking spray. Insert meat thermometer into the thickest part of pork. Bake at 400° for 35 to 40 minutes or until a meat thermometer registers 160°. Remove from oven, and let stand 5 minutes before slicing. Thinly slice pork into 12 pieces.

  5. Combine orange juice, fruit spread, and brown sugar in a small nonstick skillet. Bring to a boil, and cook 2 to 3 minutes, stirring often. Add mustard and salt, stirring with a whisk. Combine water and cornstarch, stirring with a whisk to dissolve. Stir cornstarch mixture into sauce.

Oxmoor House Healthy Eating Collection