Pork Tenderloin With Fruit

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   ["Place tenderloin in a lightly greased or cooking sprayed nonreactive roasting pan. In a small saucepan, heat juice, brown sugar, pineapple juice, bouillon, red wine, balsamic vinegar, dried apple, and craisins until sugar is dissolved; pour over pork in the roasting pan.", "Cover with foil and bake at 350u00b0 for about 45 minutes, or until pork is no longer pink and a meat thermometer registers at least 150u00b0 in the center.", "Remove from oven, set meat aside and let stand for 5 minutes. Meanwhile, drain pan juices, reserving fruit. Add juices to a saute pan, which has been heating on high heat. Boil down and reduce juices by half to make sauce.", "Slice pork into 1/4"" medallions and serve with sauce drizzled on top and spoon over some of the reserved fruit. (Optional: for a bit of a kick, it might be nice to whisk 1/2 tsp of Dijon Mustard into the reduction sauce) Serves 4 to 6."]

* Per serving · 4 servings · Values may vary.