Fruited Pork Tenderloin
|Whole pork tenderloins||3 Pound (About 2 To 3)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Madeira wine||1 Cup (16 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Pitted prunes||1 Cup (16 tbs)|
|Dried apricots||1 Cup (16 tbs)|
Place tenderloins in 3 quart oblong glass baking dish.
In small bowl, combine butter, wine, molasses, garlic powder and thyme.
Pour over tenderloins.
Cover and marinate in refrigerator 6 to 8 hours or overnight.
Insert metal accessory rack.
Cook on Combination Code 3, 30 minutes.
Turn tenderloins over and add prunes and apricots, making certain that fruit is submerged in liquid.
Continue cooking on Combination Code 3, 30 to 35 minutes.
Let stand 5 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 1 1/4 to 1 1/2 hours; add fruit during last 30 minutes of cooking time