Ingredients
1/4 cup dried cranberries1/4 cup chopped dried apricots3/4 cup boiling water1/2 cup chopped onion2 tablespoons butter1/2 cup coarsely chopped pecans2 pork tenderloins (1 pound each)1/4 teaspoon salt1/4 teaspoon pepper1/3 cup apricot preserves, warmed, divided
Preparation
Place cranberries and apricots in a small bowl; add boiling water. Soak for 8 minutes; drain. In a small skillet, saute the onion in butter until tender. Remove from the heat. Stir in the pecans, cranberries and apricots.
Make a lengthwise slit down the center of each tenderloin, cutting two-thirds of the way through the meat. Place on a greased rack in a broiler pan; open tenderloins so they lie flat. Sprinkle with salt and pepper.
Brush with half of the preserves; top with fruit mixture. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Drizzle with remaining preserves.
