- 6 oz American Spoon® Dried Red Tart Cherries – 6 oz Add to Shopping Cart
- American Spoon® Dried Cranberries 1 lb Add to Shopping Cart
- 9 whole, pitted prunes
- 12 dried apricot halves
- 3 Granny Smith apples, chopped
- 1 celery rib, diced
- 1/8 cup dark rum
- 1/2 cup walnut pieces
- 1/4 cup chopped cashews
- 1 Tbsp melted butter
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp fresh parsley, chopped
Mix all ingredients and let sit overnight.
Cook the mixture over medium heat until celery and apples are tender.
Let the mixture cool, then spread in the center pocket of pork tenderloin. Wrap and tie off the roast with cooking string.
Bake in preheated 350°F oven for 45 minutes.
Note: Makes enough for a 5 pound center cut pork tenderloin.