By: EatingWell User
This was pretty good, but I think if I were to make this again I'd skip the browning step and pop the coated meat directly in the oven as this has worked just fine for other similar recipes I've made in the past. This also keeps me from doing the inevitable whenever I use an oven safe skillet - touching the super hot handle once the pan is out of the oven (I've since taken to sticking an oven mitt over the handle once the pan's out to 1) remind me not to burn my hand on the hot handle 2) keep me from being burned anyway if I automatically reach for it to move it out of the way.
We used a fig jam that, even slightly heated for better spreading probably should've been chopped up a bit as it contained large fruit pieces that were hard to spread about on top (the marmalade we had on hand was also really chunky). Also used toasted pecans. Alternatively, I'd butterfly the tenderloin and spread the topping inside as a kind of jellyroll filling, rolling the meat up and tying it together. I got the idea from my mother who's butterflied pork tenderloin for years usually stuffing it with torn bread, dried fruits (usually apricots and cranberry), pecans ground ginger, sage, bit of onion, salt and pepper wetted with butter or maybe broth. Hers isn't really a jelly roll, just a couple of tenderloins tied around the stuffing. Not sure how Eating Well approved that recipe might be, but I suspect with the right combo of bread, fruits, moisture, etc. (and portioning lol) it would