Fruit-Stuffed Pork Tenderloin With Orange-Mustard Sauce

Fruit-Stuffed Pork Tenderloin With Orange-Mustard Sauce Recipe
Oxmoor House
Chinese five-spice powder is a mixture of ground cinnamon, cloves, fennel, anise, and peppercorns.

Yield:

4 servings (serving size: 3 slices pork and 3 tablespoons sauce)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

Preheat oven to 400°.

Combine first 3 ingredients in a small bowl.

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.

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.

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.