Fruit-Stuffed Pork Tenderloin With Orange-Mustard Sauce

• 1/4 cup dried apricots, chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped dates
• 1 pound pork tenderloin, trimmed
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon Chinese five-spice powder
• 1/8 teaspoon ground red pepper
• Cooking spray
• 1/2 cup fresh orange juice
• 2 tablespoons apricot spread
• 1 tablespoon brown sugar
• 1/2 teaspoon coarse grain mustard
• 1/8 teaspoon salt
• 1 teaspoon water
• 1/2 teaspoon cornstarch

1. Preheat oven to 400u0b0.
2. Combine first 3 ingredients in a small bowl.
3. Make a slit lengthwise through center of pork, using a long, thin knife. Press fruit mixture into pork. Pat pork firmly to evenly distribute fruit mixture.
4. Combine brown sugar and next 5 ingredients in a small bowl. Rub spice mixture thoroughly on pork. Place pork in a 13 x 9-inch baking dish coated with cooking spray. Insert meat thermometer into the thickest part of pork. Bake at 400u0b0 for 35 to 40 minutes or until a meat thermometer registers 160u0b0. Remove from oven, and let stand 5 minutes before slicing. Thinly slice pork into 12 pieces.
5. Combine orange juice, fruit spread, and brown sugar in a small nonstick skillet. Bring to a boil, and cook 2 to 3 minutes, stirring often. Add mustard and salt, stirring with a whisk. Combine water and cornstarch, stirring with a whisk to dissolve. Stir cornstarch mixture into sauce.

dried apricots, cranberries, dates, pork tenderloin, brown sugar, garlic, cumin, salt, chinese fivespice, ground red pepper, cooking spray, orange juice, apricot spread, brown sugar, coarse grain mustard, salt, water, cornstarch

Taken from www.myrecipes.com/recipe/fruit-stuffed-pork-tenderloin-with-orange-mustard-sauce (may not work)