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Prep 20min
Total45min
Servings8
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Ingredients
3
lb pork tenderloins
1
teaspoon salt
1/2
teaspoon pepper
7
teaspoons olive oil
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
cinnamon sticks (3 inch)
1/2
cup chicken broth
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Steps
1
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
2
Sprinkle pork with salt and pepper. In 12-inch skillet, heat 6 teaspoons of the oil over medium-high heat. Cook pork in oil 6 minutes, turning once, until golden brown. Place pork in pan, reserving drippings in skillet. Insert ovenproof meat thermometer so tip is in thickest part of pork.
3
Roast uncovered 18 to 20 minutes or until thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
4
Meanwhile, add remaining 1 teaspoon oil to drippings in skillet. Add apricots, plums, peaches, cherries and pine nuts. Cook over medium-high heat 3 minutes, stirring frequently, until nuts are toasted. Add wine, juice and cinnamon sticks. Heat to boiling; reduce heat to low. Simmer 5 minutes or until slightly thickened. Stir in broth; simmer 15 minutes longer or until fruit is tender. Slice pork; serve with sauce.
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Nutrition Facts
Serving Size:1 Serving
Calories
470
Total Fat
11g
0%
Saturated Fat
2g
0%
Sodium
380mg
0%
Total Carbohydrate
48g
0%
Dietary Fiber
7g
0%
Protein
38g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Fruit; 5 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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