Pork Tenderloin With Fruit

• 1 1/2 lbs pork tenderloin, trimmed of any fat and silver skin
• 1/4 cup light brown sugar, packed
• 1/4 cup pineapple juice
• 1 teaspoon beef stock powder
• 1/4 cup red wine
• 1 1/2 teaspoons balsamic vinegar
• 1/4 cup dried apple
• 1/4 cup craisins
• 1/2 teaspoon Dijon mustard (optional)

1. Place tenderloin in a lightly greased or cooking sprayed nonreactive roasting pan. In a small saucepan, heat juice, brown sugar, pineapple juice, bouillon, red wine, balsamic vinegar, dried apple, and craisins until sugar is dissolved; pour over pork in the roasting pan.
2. Cover with foil and bake at 350u0b0 for about 45 minutes, or until pork is no longer pink and a meat thermometer registers at least 150u0b0 in the center.
3. Remove from oven, set meat aside and let stand for 5 minutes. Meanwhile, drain pan juices, reserving fruit. Add juices to a saute pan, which has been heating on high heat. Boil down and reduce juices by half to make sauce.
4. Slice pork into 1/4" medallions and serve with sauce drizzled on top and spoon over some of the reserved fruit. (Optional: for a bit of a kick, it might be nice to whisk 1/2 tsp of Dijon Mustard into the reduction sauce) Serves 4 to 6.

pork tenderloin, light brown sugar, pineapple juice, beef stock powder, red wine, balsamic vinegar, apple, craisins, dijon mustard

Taken from www.food.com/recipe/pork-tenderloin-with-fruit-498371 (may not work)