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Roast Pork Tenderloin with Fresh and Dried Fruit
- 2 1-pound pork tenderloins
- 2 1/2 teaspoons chopped fresh rosemary, divided
- 2 tablespoons olive oil
- 4 large shallots, chopped
- 3/4 cup diced dried apples
- 1/4 pound kumquats, quartered, seeded
- 1/2 cup fresh cranberries or frozen, thawed
- 1 1/2 cups low-salt chicken broth
- 1/2 cup dry white wine
Directions:View on Bon Appetit
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