Fruited Pork Tenderloin

• PORK
• 1 (1lb)Pork tenderloin, butterflied
• Apricot Preserves
• Pitted prunes, cut in half
• Salt, pepper, garlic powder
• Olive oil
• Sauce
• I chicken boullion cube
• 1 cup of water
• 1/2 cup port wine
• 2 Tablespoons heavy cream
• Salt & pepper to taste

1. PORK
2. Butterfly tenderloin
3. Season butterflied tenderloin
4. with salt, pepper and garlic powder. Spread the apricot preserves over entire area. Place the pitted, half prunes down the center and close up the pork and secure. Place in oven pan seam-side down. Lightly coat meat with olive oil and place in a 400 degree oven. Bake until meat temp reaches 140 degrees about 20 minutes. Remove and let rest for ten minutes then slice in 1/2 inch slices. Add any pan juices to sauce(See below). Place in serving dish, pour sauce over and serve.
5. SAUCE
6. Bring 1 cup of water to boil add boullion cube and desolve. Add the port wine, salt & pepper to taste and bring to a boil. Lower heat and simmer for 5 minutes then add the cream. Stir until all combined. Server over pork.

pork, tenderloin, apricot preserves, prunes, salt, olive oil, sauce, water, port wine, heavy cream, salt

Taken from www.epicurious.com/recipes/member/views/fruited-pork-tenderloin-1209172 (may not work)