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Oxmoor House Photo by: Oxmoor House

Fruit-Stuffed Pork Tenderloin With Orange-Mustard Sauce

Chinese five-spice powder is a mixture of ground cinnamon, cloves, fennel, anise, and peppercorns.

Oxmoor House JANUARY 2002

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 4.5g
  • Saturated fat: 1.5g
  • Protein: 25g
  • Carbohydrate: 35g
  • Cholesterol: 67mg
  • Iron: 2.3mg
  • Sodium: 283mg
  • Calories from fat: 14%
  • Fiber: 2.4g
  • Calcium: 29mg