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Fruit and Corn-Crusted Pork Tenderloin

Fruit and Corn-Crusted Pork Tenderloin

Name: Fruit and Corn-Crusted Pork Tenderloin
Total time: 50 min
Ingredients: 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

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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.

Difficulty: Medium

Hands-on: 20 minutesTotal: 50 minutes

Serves: 8

Ingredients

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

Directions

Step 1
Preheat the oven to 350°F.
Step 2
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.
Step 3
Sprinkle both roasts with Worcestershire sauce.
Step 4
In a small bowl, make a paste with the cornmeal, salt, pepper, and olive oil. Spread it on the pork.
Step 5
Roast for 30 minutes. The crust should be golden brown and the pork pink.