Fruit-Stuffed Pork Tenderloin With Orange-Mustard Sauce

Ingredients

• 0.3 teaspoon five spice powder chinese
• 2 tablespoons apricots 
• 1 tablespoon brown sugar 
• 0.5 teaspoon coarse mustard 
• 0.5 teaspoon cornstarch 
• 1 teaspoon cumin 
• 0.3 cup dates chopped
• 0.3 cup apricot dried chopped
• 0.3 cup cranberries dried
• 1 teaspoon garlic powder 
• 0.1 teaspoon ground pepper red
• 1 pound pork tenderloins trimmed
• 0.5 cup orange juice fresh
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1 teaspoon water 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 40
2. Combine first 3 ingredients in a small bowl.
3. Make a slit lengthwise through center of pork, using a long, thin knife. Press fruit mixture into pork. Pat pork firmly to evenly distribute fruit mixture.
4. Combine brown sugar and next 5 ingredients in a small bowl. Rub spice mixture thoroughly on pork.
5. Place pork in a 13 x 9-inch baking dish coated with cooking spray. Insert meat thermometer into the thickest part of pork.
6. Bake at 400 for 35 to 40 minutes or until a meat thermometer registers 16
7. Remove from oven, and let stand 5 minutes before slicing. Thinly slice pork into 12 pieces.
8. Combine orange juice, fruit spread, and brown sugar in a small nonstick skillet. Bring to a boil, and cook 2 to 3 minutes, stirring often.
9. Add mustard and salt, stirring with a whisk.
10. Combine water and cornstarch, stirring with a whisk to dissolve. Stir cornstarch mixture into sauce.