Fruit and Corn-Crusted Pork Tenderloin

The colorful filling makes this a very pretty presentation. It also is delicious—and perfect for entertaining. If you have time, soak the dried fruits in a cup of warm water and the juice of half a lemon for 3–4 hours.

Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium

Serves: 8


  • 2 pork tenderloins, about ¾ lb. each
  • 6 dried apricots, chopped
  • ½ cup dried cranberries
  • ¼ cup white raisins (sultanas)
  • 2 Tbsp. wheat-free Worcestershire sauce
  • 1 cup cornmeal
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ½ cup extra-virgin olive oil


  • Preheat the oven to 350°F.
  • Butterfly each tenderloin and pound to an even thickness. Sprinkle the fruit over the pork and roll up each from a long side. Secure rolls with twine.
  • Sprinkle both roasts with Worcestershire sauce.
  • In a small bowl, make a paste with the cornmeal, salt, pepper, and olive oil. Spread it on the pork.
  • Roast for 30 minutes. The crust should be golden brown and the pork pink.