Fruited Pork Tenderloin Recipe
Ingredients
| Whole pork tenderloins | 3 Pound (About 2 To 3) | |
| Butter | 1⁄4 Cup (4 tbs), melted | |
| Madeira wine | 1 Cup (16 tbs) | |
| Molasses | 1 Tablespoon | |
| Garlic powder | 1⁄4 Teaspoon | |
| Thyme | 2 Teaspoon | |
| Pitted prunes | 1 Cup (16 tbs) | |
| Dried apricots | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3027 Calories from Fat 841
% Daily Value*
Total Fat 95 g145.4%
Saturated Fat 45 g225.2%
Trans Fat 0.5 g
Cholesterol 1005.5 mg335.2%
Sodium 766.7 mg31.9%
Total Carbohydrates 208 g69.3%
Dietary Fiber 23.7 g94.9%
Sugars 131.2 g
Protein 291 g582%
Vitamin A 174.2% Vitamin C 37.7%
Calcium 34.5% Iron 118%
*Based on a 2000 Calorie diet
Directions
In small bowl, combine butter, wine, molasses, garlic powder and thyme.
Pour over tenderloins.
Cover and marinate in refrigerator 6 to 8 hours or overnight.
Insert metal accessory rack.
Cook on Combination Code 3, 30 minutes.
Turn tenderloins over and add prunes and apricots, making certain that fruit is submerged in liquid.
Continue cooking on Combination Code 3, 30 to 35 minutes.
Let stand 5 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 1 1/4 to 1 1/2 hours; add fruit during last 30 minutes of cooking time
Chef
