1/2 cup brandy
1/2 cup water
2 tablespoons powdered sugar
1 cup mixed dried fruit ( prunes, apricots, raisins, cherries, dates and/or cranberries)
1 tablespoon minced crystallized ginger
2 (3/4 lb) pork tenderloins
1 tablespoon herbes de provence
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon butter
5 medium apples, peeled,sliced 1/2 inch thick
Heat oven to 500 degrees.
In small saucepan, bring brandy, water, powdered sugar, dried fruit and ginger to a boil over medium-high heat.
Reuce heat to low; simmer 5 to 7 minutes or until fruit is soft.
Rub pork with herbes de provence; sprinkle wit salt and pepper.
Melt butter in large oven-proof skillet over medium-high heat.
Add pork; cook 5 to 7 minutes or until browned on all sides.
Place pork in shllow roasting pan.
Add apples to same skillet.
Cook over medium heat 1 to 2 minutes or until apples are coated with butter.
Add dried fruit mixture.
Cook an additional 3 to 5 minutes or until apples are tender.
Pour fruit sauce over pork.
Bake 10 to 15 minutes or until internal temperature reches 150 degrees.
Remove from oven; let stand 5 minutes.
Time preparation: 12 min.
Time total: 27 min.