Roasted Pork with Dried Fruit and Port Sauce

Ingredients

• 0.5 cup cherries dried
• 0.5 cup chicken broth 
• 2 sticks cinnamon (2 1/2-inch)
• 1 cup apricot dried
• 1 cup peaches dried
• 1 cup prune- cut to pieces dried pitted
• 7 teaspoons olive oil divided
• 0.5 teaspoon pepper 
• 0.3 cup pinenuts 
• 1 cup pomegranate juice 
• 3 pounds pork tenderloin 
• 1 cup port wine 
• 1 teaspoon salt 

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 42
2. Remove silver skin from tenderloin, leaving a thin layer of fat.
3. Sprinkle pork with salt and pepper. Cook pork in 6 tsp. hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden brown.
4. Transfer pork to a lightly greased jelly-roll or roasting pan, reserving drippings in skillet.
5. Bake pork at 425 for 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 15
6. Remove from oven; cover and let stand 10 minutes or until thermometer registers 15
7. Meanwhile, add remaining 1 tsp. oil to hot drippings in skillet.
8. Add apricots and next 4 ingredients, and saut over medium-high heat 3 minutes or until pine nuts are toasted and fragrant.
9. Add port wine and next 2 ingredients. Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens. Stir in broth, and simmer 15 minutes or until fruit is tender.
10. Serve with pork.