Fruit and Corn-Crusted Pork Tenderloin

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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

  • 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.

Recipe Information

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

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat19g
Saturated Fat3.5g
Cholesterol60mg
Sodium370mg
Total Carbohydrate29g
Dietary Fiber2g
Sugars11g
Protein20g