Pork Tenderloin Stuffed With Apples And Dried Fruit

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1/2 cup coarsely chopped mixed dried fruit, such as golden raisins, cranberries, apricots and prunes

1/4 cup full-bodied dry red wine

1 teaspoon unsalted butter

1 Granny Smith apple-peeled, cored and thinly sliced

1/4 cup finely chopped onion

3 tablespoons water

Salt and freshly ground pepper

One 1-pound pork tenderloin

1 teaspoon vegetable oil

1/2 cup chicken stock or canned low-sodium broth

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