Kind of a yucky day here in the neighborhood. Gray skies, off and on rain, that has turned into torrential downpours. A good day to lay in bed all day long and either read great books, or watch some of those DVR’d programs that I’ve been meaning to get to.
Instead of napping, I studied for my cardiovascular system test tomorrow and I made myself a wonderful meal of Pork Tenderloin with a brown sugar wine reduction sauce laced with dried prunes and dried apricots which fluff up nicely in the sauce while roasting (I didn’t use any dried apple rings, mainly because I didn’t have any). I served mine with a side of yummy mashed potatoes with a dab of butter.
Pork Tenderloin with Dried Fruit
2 lbs. lean pork tenderloin
1 cup dried apricots
1 cup dried prunes
1 cup dried apple rings
1 cup white wine (add more if you want more sauce)
2 cups brown sugar
Place pork tenderloin into baking pan. In a large ziplock bag, place the apricots, prunes, apples, white wine and brown sugar. Seal and mix until brown sugar has dissolved. Pour mixture over the tenderloin, arranging fruit around the tenderloin in the sauce.
Cover with foil and bake at 350° for 1 ½ – 2 hours or until pork is no longer pink.
