Pork Tenderloin with Pomecello & Dried Fruit


6 Servings
  • Preheat Oven 375°
  • 2 pork tenderloins (about 3 pounds)
  • ¼ cup Extra Virgin Olive Oil
  • Course salt & freshly ground pepper to taste
  • ¼ cup (½ stick) unsalted butter, melted
  • ½ cup packed brown sugar
  • ½ cup dried apricots
  • ½ cup dried peaches
  • ½ cup dried apples
  • ½ cup dried cranberries or dried cherries
  • ½ cup brandy
  • ½ cup Gioia Luisa Pomecello
  • 1 cup water
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  1. Rub the pork with olive oil, salt and pepper. Place in roasting pan lightly greased with EVOO.
  2. Melt butter in skillet, stir in brown sugar. Add dried fruit and sauté for 5 minutes. Stir in brandy and Gioia Luisa Pomecello, water, cinnamon and allspice. Simmer for 5 minutes the pour over pork.
  3. Place roast in over for 20 minutes. Turn pork over, spoon fruit and juices on top, then roast for another 20 minutes or until internal temperature is 140°. Remove pork, spoon fruit only over pork then transfer juices to small saucepan. On low heat, create a sauce reduction with slow simmer on low heat for 10 minutes. Spoon sauce over meat and cooked fruit.



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