4 servings (serving size: 3 ounces pork and about 2 1/2 tablespoons sauce)
Becky Luigart-Stayner; Lydia DeGaris-Pursell
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
2 teaspoons olive oil
1/4 cup chopped pitted dates
1/4 cup golden raisins
1/4 cup water
1/4 cup apple juice
1/4 cup tawny port or other sweet red wine
1 teaspoon Dijon mustard
2 whole cloves
Parsley sprigs (optional)
How to Make It
Cut the pork crosswise into 8 slices; sprinkle with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until browned.
Add 1/4 teaspoon salt, dates, and remaining ingredients. Cover; simmer 2 minutes or until pork is done. Remove pork from pan. Bring date mixture to a boil; cook until reduced to 2/3 cup (about 5 minutes). Remove cloves; discard. Garnish with parsley sprigs, if desired.
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