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Roasted Pork with Dried Fruit and Port Sauce

Photo: Jim Franco; Styling: Leslie Siegel
Total time 49 mins
Yield Makes 8 servings
"Prepare the meat and sauce separately," Victoria says, "and then warm them together just before the guests arrive."


  • 3 pounds pork tenderloin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 7 teaspoons olive oil, divided
  • 1 cup dried apricots
  • 1 cup dried pitted plums
  • 1 cup dried peaches
  • 1/2 cup dried tart cherries
  • 1/4 cup pine nuts
  • 1 cup port wine
  • 1 cup pomegranate juice
  • 2 (2 1/2-inch) cinnamon sticks
  • 1/2 cup chicken broth

How to Make It

  1. Preheat oven to 425°. Remove silver skin from tenderloin, leaving a thin layer of fat. Sprinkle pork with salt and pepper. Cook pork in 6 tsp. hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden brown. Transfer pork to a lightly greased jelly-roll or roasting pan, reserving drippings in skillet.

  2. Bake pork at 425° for 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from oven; cover and let stand 10 minutes or until thermometer registers 155°.

  3. Meanwhile, add remaining 1 tsp. oil to hot drippings in skillet. Add apricots and next 4 ingredients, and sauté over medium-high heat 3 minutes or until pine nuts are toasted and fragrant. Add port wine and next 2 ingredients. Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens. Stir in broth, and simmer 15 minutes or until fruit is tender. Serve with pork.