Dad's Pork Tenderloin and Fruit Compote

Ingredients:

1 pork tenderloin
1 cup dried fruit (apricots, apples, cranberries, cherries, etc)
Sage rub (chili or bbq rub optional in place of sage)
4 oz. chambord or cointreau

Instructions:

Dry rub pork with sage, pepper and salt one hour before roasting. Preheat oven to 425 degrees.

Place pork in baking dish and into oven. Do not cover. Roast for 25-30 minutes, more for well done, less for a little pink in center.

Combine dried fruits, chambord or cointreau and some water in a sauce pan, heat on medium-high. Use enough water to cover the dried fruit. It will boil off but keep adding more so as not to burn the fruit. Boil on low for 20-30 minutes until mixture is a mushy compote.

Take pork from oven and let rest 10 minutes. Spoon fruit compote over pork and serve.