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Tenderloin of Pork with Apricots and Prunes

Tenderloin of Pork with Apricots and Prunes Recipe

  • 2 pork tenderloins, ¾ to 1 pound each, silver outer membrane removed (see Notes)
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons virgin or pure olive oil
  • 12 pitted prunes, thinly julienned
  • 10 dried apricots, thinly julienned
  • ¼ cup bourbon whiskey, such as Jack Daniel’s
  • 1 cup Chicken Stock, Vegetable Stock, or low-salt canned broth
  • 1 cup Veal Stock
  • ½-inch-long piece of lemon peel, julienned
  • 1½ tablespoons butter
  • Few drops of fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 435kcal (22%)
Total Fat 18g (28%)
Saturated Fat 5g (27%)
Cholesterol 121mg (40%)
Total Carbohydrate 24g
Dietary Fiber 3g
Sugars 16g
Protein 36g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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