Ciao Chow Linda

Pork Tenderloin with Stewed Dried Fruits

Author: Ciao Chow Linda

Ingredients

• 2 pork tenderloins (about 1 1/2 pounds each)

• Dijon mustard

• salt, pepper (or herbed salt)

• herbs de Provence

• about two cups of mixed dried fruits (apricots, prunes, apples, pears, peaches)

• water, to cover

• 1/2 cup sugar

• a few strips of orange peel

• a few strips of lemon peel

• 1 cinnamon stick

• a couple of whole cloves

Instructions

1. Bring the meat at room temperature and dry with paper towels.

2. Smear a little olive oil on the bottom of a roasting pan.

3. Place the meat on the pan and smear with a light coating of Dijon mustard.

4. Season with salt and pepper (or herbed salt) and a light sprinkling of herbs de Provence.

5. Place the meat in a 375 degree oven for 20-30 minutes or until a meat thermometer reaches 140-145 degrees. (The temperature will continue to rise for a bit when you take it out of the oven.)

6. Remove from the oven and let the meat rest for 10 minute, then slice.

7. FOR THE STEWED DRIED FRUIT:

8. Place the fruit in a saucepan with water to cover.

9. Add the sugar, the citrus peels, the cinnamon and the cloves.

10. Bring to a boil, then lower to a simmer and cook for about 15 minutes or until fruit is softened.

11. Remove the citrus peels, the cinnamon stick and the cloves.

12. Remove from the heat, and serve along the sides of a serving platter with the sliced meat.

13. Pour the juice from the fruits and any juice from the meat (on the carving board) over the sliced meat.