Fruit-Stuffed Pork Tenderloin With Orange-Mustard Sauce

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Oxmoor House


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1/4 cup dried apricots, chopped

1/4 cup dried cranberries

1/4 cup chopped dates

1 pound pork tenderloin, trimmed

1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon Chinese five-spice powder

1/8 teaspoon ground red pepper

Cooking spray

1/2 cup fresh orange juice

2 tablespoons apricot spread

1/2 teaspoon coarse grain mustard

1/8 teaspoon salt

1 teaspoon water

1/2 teaspoon cornstarch

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