If you like to combine sweet and savory in your entrees, this pork tenderloin with dried apricots, raisins and prunes is a must try.
Even if it might look a bit intimidating, it’s not complicated to prepare at all. You first sauté the onions, then seal the tenderloin, add the dried apricots, raisins and prunes with a bit of brandy (optional), some water and let it cook. That’s it.
I like my dried fruit to be very very soft, almost like a compote so I add them at the very beginning when I start cooking the tenderloin. But if you’re not into the mushy style dried fruit, you can add them half-way through the cooking time and they will hold better.
I usually serve this pork tenderloin with mashed potatoes. The combination is fantastic! Last night I had some asparagus, threw them in the oven and they were a pretty good additional side too.