Roast Pork Tenderloin with Fresh and Dried Fruit
Roast Pork Tenderloin with Fresh and Dried Fruit is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 375°F.
Sprinkle pork with 2 teaspoons rosemary, salt, and pepper.
Heat oil in heavy large ovenproof skillet over medium-high heat.
Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes.
Using tongs, transfer pork to plate.
Add shallots to skillet and sauté until brown, about 4 minutes.
Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute.
Add broth, wine, and remaining 1/2 teaspoon rosemary.
Boil 1 minute.
Return pork and any juices to skillet, turning to coat with sauce.
Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes.
Transfer pork to platter; let stand 10 minutes.
If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon.
Season sauce to taste with salt and pepper.
Slice pork crosswise and spoon sauce over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.