Fruited Pork Tenderloin

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Executive Chef
Jun 3, 2004
Fruited Pork Tenderloin
• Low calorie


2 teaspoons olive oil
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt (divided use)
1/8 teaspoon black pepper
¼ cup chopped pitted dates
1/4 cup golden raisins
1/4 cup water
1/4 cup apple juice
¼ cup tawny port or other sweet red wine
1 teaspoon Dijon mustard
2 whole cloves
Parsley sprigs, optional


Heat olive oil in a large nonstick skillet over medium-high heat. Cut pork crosswise into 8 slices; sprinkle with 1/4 teaspoon salt and pepper. Add pork to pan; cook for 2 minutes on each side or until the pork is browned.

Add remaining 1/4 teaspoon salt, dates, raisins, water, apple juice, port, mustard and cloves. Cover and simmer 2 minutes or until pork is done. Remove pork from pan. Bring date mixture to a boil; cook until reduced to 2/3 cup (about 5 minutes). Remove cloves; discard. Garnish with parsley sprigs, if desired. Makes 4 servings (serving size 3 ounces pork and about 21/2 tablespoons sauce).

PER SERVING: Cal 265 (31% fat) Fat 9 g (3 g sat) Fiber 2 g Chol 75 mg Sodium 382 mg Carb 20 g
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