Apricot, cranberries and pork is a combination that would not be the first thing that popped into my mind. I guess that’s probably why I am not in the recipe development business. I found a recipe for pork tenderloin with apricots and cranberries in a magazine I had, and thought it looked intriguing, and so it became supper the other night.
It’s a good thing I did, because it was very tasty. I used real cranberries, since I forgot to pick up dried craisins at the store and used more water than it said when I was cooking down the fruit. I think that made the filling a little more like a jam, than separate pieces of fruit, but that’s ok too.