Pork Tenderloin with Dried Fruit and Wine Sauce

Scott has always told me that he's just not a fan of pork. He thinks it's dry and chicken is much tastier. I made this recipe and the pork ended up so tender and delicious! The fruit and wine is more of a garnish than an integral part of the dish as far as we decided. It was great flavor, but totally unnecessary. It would be very nice to do for a family dinner or special occasion, though.

Pork Tenderloin with Dried Fruit and Wine Sauce-adapted from Best Fall Recipes by Southern Living
Total Time: 50 Minutes
Serves 8

• 3 pounds pork tenderloin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 7 teaspoons olive oil
• 1 cup dried apricots
• 1 cup dried plums (prunes)
• 1/2 cup dried cherries
• 1/4 cup pine nuts
• 1 cup red wine
• 1 cup pomegranate juice
• 2 cinnamon sticks
• 1/2 cup chicken broth

Preheat oven to 425 degrees. Sprinkle pork with salt and pepper. Cook pork in 6 teaspoons hot oil in a large skillet over medium high heat for about 3 minutes on each side or until golden brown. Transfer pork to a lightly greased baking pan, reserving drippings in skillet.

Bake pork for 18-20 minutes, or until cooked through. 

Meanwhile, add remaining 1 teaspoon oil to hot drippings in skillet. Add apricots, plums, cherries and pine numbers and saute over medium high heat for about 3 minutes, until pine nuts are toasted and fragrant.

Add wine and next two ingredients and 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.