Fruited Pork Tenderloin Recipe

Name: Fruited Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PORK; 1 (1lb)Pork tenderloin, butterflied; Apricot Preserves; Pitted prunes, cut in half; Salt, pepper, garlic powder; Olive oil; Sauce; I chicken boullion cube; 1 cup of water; 1/2 cup port wine; 2 Tablespoons heavy cream; Salt & pepper to taste

Servings: persons

PORK
1 (1lb)Pork tenderloin, butterflied
Apricot Preserves
Pitted prunes, cut in half
Salt, pepper, garlic powder
Olive oil
Sauce
I chicken boullion cube
1 cup of water
1/2 cup port wine
2 Tablespoons heavy cream
Salt & pepper to taste

1
PORK
2
Butterfly tenderloin
3
Season butterflied tenderloin
4
with salt, pepper and garlic powder. Spread the apricot preserves over entire area. Place the pitted, half prunes down the center and close up the pork and secure. Place in oven pan seam-side down. Lightly coat meat with olive oil and place in a 400 degree oven. Bake until meat temp reaches 140 degrees about 20 minutes. Remove and let rest for ten minutes then slice in 1/2 inch slices. Add any pan juices to sauce(See below). Place in serving dish, pour sauce over and serve.
5
SAUCE
6
Bring 1 cup of water to boil add boullion cube and desolve. Add the port wine, salt & pepper to taste and bring to a boil. Lower heat and simmer for 5 minutes then add the cream. Stir until all combined. Server over pork.

205

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: PORK, 1 (1lb)Pork tenderloin, butterflied, Apricot Preserves, Pitted prunes, cut in half, and more.

Yes, Fruited Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fruited Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions