Name: Roast Pork Tenderloin with Fresh and Dried Fruit
Prep time: 30 minutes
Total time: 55 minutes
Yield: Makes 6 servings
Ingredients: 2 1-pound pork tenderloins; 2 1/2 teaspoons chopped fresh rosemary, divided; 2 tablespoons olive oil; 4 large shallots, chopped; 3/4 cup diced dried apples; 1/4 pound kumquats, quartered, seeded; 1/2 cup fresh cranberries or frozen, thawed; 1 1/2 cups low-salt chicken broth; 1/2 cup dry white wine

Roast Pork Tenderloin with Fresh and Dried FruitScott Peterson

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Test-Kitchen Tip:

To prevent spoilage, place kumquats in resealable plastic bag lined with paper towels and chill. They'll stay fresh up to two weeks.

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