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A variety of dried fruits can be used in Fruited Pork Tenderloi

November 28, 2004

Pork tenderloin can be lean enough to star in a low-fat dish of style and taste, especially if the recipe also includes some of the fruity elements that complement pork so well.

The ingredient list for this fruited pork tenderloin dish includes raisins and dates, but almost any other dried fruit will work, say the editors of Cooking Light magazine who have compiled a fall 2004 special edition. The publication, "The Best of Cooking Light: Quick and Easy Around the Clock" ($4.99), features this recipe among 115 others, for breakfast, lunch and dinner. Recipes are arranged to make up 25 menus, and they're packaged with a variety of kitchen tips and shortcuts.

Most of the recipes easily can be made in less than half an hour. The editors point out that the tenderloin in this recipe cooks quickly because it's sliced.

Suggested side dishes for the pork are wild and white rice blend, and brussels sprouts.

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Fruited Pork Tenderloin


2 teaspoons olive oil

One 1-pound pork tenderloin, trimmed

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 cup chopped pitted dates

1/4 cup golden raisins

1/4 cup water

1/4 cup apple juice

1/4 cup tawny port or other sweet red wine

1 teaspoon Dijon mustard

2 whole cloves

Parsley sprigs, optional

Heat olive oil in a large skillet. 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.

Add remaining 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. Garnish with parsley sprigs, if desired.

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