INGREDIENTS
3
lbs Pork tenderloin
1/2 cup
Cherries, dried tart
1 cup
Dried apricots
1 cup
Peaches, dried
1 cup
Plums, dried pitted
1 cup
Pomegranate, juice
1/2 cup
Chicken broth
2
(2 1/2-inch) cinnamon sticks
1/2 tsp
Pepper
1 tsp
Salt
7 tsp
Olive oil
1/4 cup
Pine nuts
1 cup
Port wine