1	tbsp.	unsalted butter
8	oz.	mixed dried fruit
1/2	cup	fresh orange juice
1/4	cup	port wine
1 1/2	lb.	pork tenderloin
1	tbsp.	olive oil
1	tbsp.	unsalted butter
1/4	tsp.	salt; to taste
1/4	tsp.	ground black pepper; to taste
1/2	cup	port wine
2	cup	stock; beef or chicken

Steps for Preparation

1. Preheat oven to 450°F.
2. Heat the butter in a small, heavy saucepan. Add dried fruit, orange juice, and port. Cook over medium-low heat for 5 to 10 minutes, until fruit is soft and liquid has thickened. Set aside.
3. Heat the oil and butter in a sauté pan or heavy casserole large enough to hold the pork tenderloin. Pat pork dry with paper towels. Season with salt and pepper. Brown pork well on all sides over medium heat for 8 to 10 minutes.
4. Add the macerated fruit with the liquid to the pan. Add the beef or chicken broth.
5. Cover and cook over medium heat, (making sure the Pop-Up^® Timer is visible on top) until the button-head of the Pop-Up^® Timer pops up, about 10 to 15 minutes.
6. Remove pork and fruit from the oven and let rest about 10 minutes before carving.
7. To make the sauce: Add the port to the pan and scrape up all the brown bits from the sides and bottom of the pan. Bring to a simmer and reduce the sauce, simmering uncovered until thickened. If more sauce is desired, add another cup or so of stock and simmer and reduce again.
8. Slice pork into thick slices and place on a serving platter. Arrange fruit around pork and drizzle with sauce. Serve immediately.