Categories: Pork main dish

Ingredients

• 3 lb. pork tenderloin
• 1 tsp. salt
• 1/2 tsp. pepper
• 7 tsp. olive oil, divided
• 1 cup dried apricots
• 1 cup dried pitted plums
• 1 cup dried peaches
• 1/2 cup dried tart cherries
• 1/4 cup pine nuts
• 1 cup pomegranate juice
• 2 (2 1/2-inch) cinnamon sticks
• 1/2 cup chicken broth

Directions

1. Preheat oven to 425 degrees. Remove silver skin from tenderloin, leaving a thin layer of fat. Sprinkle pork with salt and pepper. Cook pork in 6 tsp. hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden brown. Transfer pork to a lightly greased jell-roll or roasting pan, reserving drippings in skillet.
2. bake pork at 425 degrees for 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 150 degrees. Remove from oven; cover and let stand 10 minutes or until thermometer registers 155 degrees.
3. Meanwhile, add remaining 1 tsp. oil to hot drippings in skillet. Add apricots and next 4 ingredients, and sauté over medium-high heat 3 minutes or until pine nuts are toasted and fragrant. Add port wine and next 2 ingredients. Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens. Stir in broth, and simmer 15 minutes or until fruit is tender. Serve with pork.

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