Ingredients:

• 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.