Pork Tenderloins with Cranberries, Walnuts, and Dried Fruit

Ingredients

• 1 teaspoon ground ginger
• 2 tablespoons light brown sugar
• 0.5 teaspoons chipotle chili powder
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 , 1 1/2 pound
• 2 tablespoons olive oil
• 1 , 14 ounce
• 1 orange , zested and juiced
• 2 tablespoons lemon juice
• 0.33 cups dried apricots
• 0.33 cups dried figs
• 0.33 cups chopped walnuts
• 1 tablespoon fresh rosemary
• rosemary sprigs , optional

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with aluminum foil.

2. 2

   Combine ground ginger, light brown sugar, chipotle chili powder, salt, and black pepper in a small bowl; set aside.

3. 3

   Fold about 2 or 3 inches of the thin ends of the tenderloin under the roast and tie 2 times with kitchen string. Oil each tenderloin with 1 tablespoon olive oil. Sprinkle dry seasoning mix evenly on both tenderloins and lightly rub to distribute. Place seasoned tenderloins on the prepared pan.

4. 4

   Roast, uncovered, in the preheated oven until until an instant-read thermometer inserted in the center reaches 135 degrees F (57 degrees C), 20 to 25 minutes.

5. 5

   Remove tenderloins from the oven, tent with foil, and allow to rest about 10 minutes. Internal temperature should rise to a safe 145 degrees F (63 degrees C) during the rest.

6. 6

   Meanwhile, for sauce, melt cranberry sauce in a small saucepan over low heat, stirring occasionally. Stir in orange zest, orange juice, and lemon juice. Add apricots, figs, walnuts, and fresh minced rosemary; bring to a boil, then remove from heat, and allow to stand until the tenderloins finish.

7. 7

   To serve, slice tenderloins and place on a serving platter. Add cranberry mixture on top of tenderloin slices, and on the platter. Garnish with fresh rosemary sprigs.