Chyrel's Recipes From Friends

Fruit Stuffed Pork Tenderloin With Orange Mustard Sauce Recipe

Fruit Stuffed Pork Tenderloin With Orange Mustard Sauce
Posted by: Bev Sat 9 Jul 2005 8:44 am


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

1. Preheat oven to 400.

2. Combine first 3 ingredients in a small bowl.

3. 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.

4. 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.

5. 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.
YIELD: 4 servings (serving size: 3 slices pork and 3 tablespoons sauce).

POINTS: 5; EXCHANGES: 1 Starch, I Vegetable, I Fruit, 3 lean Meat;
PER SERVING: CAL 280 (14% from fat); PRO 25g; FAT 4.5g (sat 1.5g); CARB 35g; FIB 2.4g; CHOL 67mg; IRON 2.3mg; SOD 283mg; CALC 29mg

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

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