FRUITED PORK TENDERLOIN

FRUITED PORK TENDERLOIN image

Yield Makes 2 to 4 servings

Number Of Ingredients 12

PORK
1 (1lb)Pork tenderloin, butterflied
Apricot Preserves
Pitted prunes, cut in half
Salt, pepper, garlic powder
Olive oil
Sauce
I chicken boullion cube
1 cup of water
1/2 cup port wine
2 Tablespoons heavy cream
Salt & pepper to taste

Steps:

PORK Butterfly tenderloin Season butterflied tenderloin with salt, pepper and garlic powder. Spread the apricot preserves over entire area. Place the pitted, half prunes down the center and close up the pork and secure. Place in oven pan seam-side down. Lightly coat meat with olive oil and place in a 400 degree oven. Bake until meat temp reaches 140 degrees about 20 minutes. Remove and let rest for ten minutes then slice in 1/2 inch slices. Add any pan juices to sauce(See below). Place in serving dish, pour sauce over and serve. SAUCE Bring 1 cup of water to boil add boullion cube and desolve. Add the port wine, salt & pepper to taste and bring to a boil. Lower heat and simmer for 5 minutes then add the cream. Stir until all combined. Server over pork.