1 cup dried cranberries
1 cup chopped dried apricots
3 tablespoons water
2 teaspoons dried rosemary , crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
* additional salt and pepper , optional*
1 . In a large saucepan , combine the cranberries , spricots , water , rosemary , salt and pepper . Bring to a boil . Reduce heat ; cover and simmer for 10 minutes or until fruit is softened .
2 . Cut a lengthwise slit down the center of each tenderloin to within 1/2-inch of bottom . Open tenderloins so they lie flat ; cover with plastic wrap . Flatten to 3/4-inch thickeness ; remove plastic . Spread mixture to within 1/2-inch of ends . Close tenderloins ; tie servral times with kitchen string and secure with toothpicks .
3 . Place on a rack in a shallow pan . Sprinkle with additional salt and pepper if desired . Bake uncovered at 400* for 30 to 35 minutes or until a thermometer reads 160*.
The cranberry and apricot stuffing is baked inside the succlent pork tenderloin for an elegant entree you can pull together in no time .
