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

1. Preheat oven to 375u0b0F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and saute until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and saute until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
2. Place skillet in oven and roast pork until thermometer inserted into center registers 145u0b0F to 150u0b0F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.

pork, fresh rosemary, olive oil, shallots, apples, kumquats, fresh cranberries, lowsalt, white wine

Taken from www.epicurious.com/recipes/food/views/roast-pork-tenderloin-with-fresh-and-dried-fruit-231432 (may not work)