Pork Tenderloins with Cranberries, Walnuts, and Dried Fruit
These pork tenderloins with cranberries, walnuts, and dried fruit are on the table in about 45 minutes. A company worthy dish, it's also good for a weeknight.
Ingredients
Method
- Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with aluminum foil.
- Combine ground ginger, light brown sugar, chipotle chili powder, salt, and black pepper in a small bowl; set aside.
- Fold about 2 or 3 inches of the thin ends of the tenderloin under the roast and tie 2 times with kitchen string. Oil each tenderloin with 1 tablespoon olive oil. Sprinkle dry seasoning mix evenly on both tenderloins and lightly rub to distribute. Place seasoned tenderloins on the prepared pan.
- Roast, uncovered, in the preheated oven until until an instant-read thermometer inserted in the center reaches 135 degrees F (57 degrees C), 20 to 25 minutes.
- Remove tenderloins from the oven, tent with foil, and allow to rest about 10 minutes. Internal temperature should rise to a safe 145 degrees F (63 degrees C) during the rest.
- Meanwhile, for sauce, melt cranberry sauce in a small saucepan over low heat, stirring occasionally. Stir in orange zest, orange juice, and lemon juice. Add apricots, figs, walnuts, and fresh minced rosemary; bring to a boil, then remove from heat, and allow to stand until the tenderloins finish.
- To serve, slice tenderloins and place on a serving platter. Add cranberry mixture on top of tenderloin slices, and on the platter. Garnish with fresh rosemary sprigs.
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