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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bring out the subtle, earthy flavor of pork tenderloin with dried fruits and apple juice. The port in the sauce adds extra sweetness that balances the kick of the kick of the Dijon mustard. Best of all, the pork cooks in about six minutes. If you don't want to use the port or red wine, you can replace it with 1/4 cup additional apple juice. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
1/2 teaspoon salt, divided |
1/8 teaspoon black pepper |
2 teaspoons olive oil |
cooking spray |
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) |
Directions:
1. Cut the pork crosswise into 8 slices; sprinkle with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until browned.
2. Add 1/4 teaspoon salt, dates, and remaining ingredients. Cover; 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.
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