12 oz pork tenderloin
1/3 cup dried apricots, snipped
1 tbsp raisins
2 tbsp cilantro, chopped
2 tsp lemon juice
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/8 tsp salt
- Butterfly the tenderloin into quarters, cutting to within 1/2 inch of the other side of the meat. Spread apricots, cilantro, and raisins over meat, and sprinkle with lemon juice. Roll up the meat, and tie it closed with twine.
- Combine cumin, coriander, paprika, and salt, and rub evenly over surface of meat.
- Bake at 375 F until done. Serve with wilted greens (cut into strips, and cook in skillet with garlic for one minute).