Cranberry Apricot Pork Tenderloin

Instructions

1. Preheat oven to 400 degrees. In a small saucepan combine unsweetened dried cranberries, dried apricots, water and dried thyme leaves; cover and simmer over low heat about 10 minutes or until fruit is softened. Season with salt and pepper, if desired. Remove from heat and set aside.
2. Cut pork tenderloin lengthwise down center to about 1/2 inch from bottom (do not cut all the way through). Open tenderloin so it lies flat and cover with plastic wrap. Using a meat mallet or rolling pin, pound pork to about 3/4 inch thick.
3. Remove plastic; coat top of pork with Dijon mustard. Evenly spread the fruit mixture over top, leaving a 3/4 inch border along edges. Starting from long side, roll pork into a log. Using kitchen string, tie pork at 1 1/2-inch intervals.
4. Line a rimmed sheet pan with foil and coat with cooking spray. Place tenderloin onto the sheet pan and roast 30–35 minutes or until internal temperature reaches 145 degrees. Remove pork from oven and tent with foil; let rest 5–10 minutes. Cut into 1-inch slices and serve.