Recipe

Jase and I love to eat and cook...and eat what we cook. :) We get tired of the same thing all the time so it seems like we are constantly trying new recpies for dinner. Some become repeats in our house and others are a one time only venture. So I thought I would share the ones we really enjoyed in case some of you want to try. We had this one recently and loved it! I haven't paired meat with fruit much but I have to say the mix of sweet and savory is a party in my mouth! This one came from the Everyday with Rachel Ray magazine. I think I served it with brown rice.

Roasted Pork with Oranges and Prunes



1 Tbl. apple cider vinegar
1 Tbl. olive oil
1/2 tsp. ground cumin
One 1 pound pork tenderloin
Salt and pepper
3/4 cup chopped pitted prunes (or swap for dried cranberries or raisins)
2 oranges, peeled and chopped

1. Preheat oven to 400 degrees. In a gallon-size ziploc bag, combine vinegar, olive oil and cumin. Add the pork and turn to coat; let marinate for 15 min.
2. Heat a large cast-iron skillet over medium heat. Season the pork with salt and cook, turning until browned, about 10 minutes. Transfer the pan to the oven and roast until and instant-read thermometer inserted into the center registers 150 degrees, 15-20 minutes.
3. Meanwhile, in a medium bowl, combine prunes and 1/4 cup hot water; let stand for 5 minutes. Stir in oranges and season with salt and pepper.
4. Transfer the pork to a work surface and let rest for 10 minutes. Pour the orange-prune mix into the skillet, scraping any browned bits. Thinly slice the pork and season with salt. Top with fruit mixture.