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Fruit and Rosemary Filled Pork Tenderloins

Fabulous buffet option.



  • 2 pork tenderloins, butterflied and opened lengthwise
  • 1 golden delicious apple, diced (with peel intact)
  • ⅓ cup of golden raisins
  • ⅓ cup of dried cranberries or cherries
  • 12 prunes, diced
  • 2 fresh plums, cut into slices
  • 8 dried apricot halves, sliced
  • the zest and juice of one whole orange
  • 1 tablespoon (T) of fresh, chopped rosemary
  • 4 strips of bacon
  • Juices, stock, and/or wine for use in deglazing the pan and as a reduction for sauce


  1. Preheat the oven to 400 degrees.
  2. Place the meat between two sheets of plastic wrap and spread it open lengthwise.
  3. Pound the meat to just less than ½ an inch thick using the flat side of a meat mallet.
  4. Prepare the fruits, mix them together, and use them to fill the cavity of the pork.
  5. Tie the pork closed with a string.
  6. Wrap the tenderloins with the bacon strips.
  7. Place the tenderloins in an oiled pan and roast on the center rack for 15 minutes.
  8. Turn the oven down to 300 degrees and roast the tenderloins for another 30 minutes.
  9. Use a meat thermometer to ensure that the internal temperature of the tenderloins is at least 170 degrees.
  10.  If so, remove the tenderloins from the oven and let them rest for 10 minutes.
  11. Transfer the loins to a serving dish and let them stand until serving.
  12. Deglaze the roasting pan with a fruity vinegar, wine, orange juice, apple juice, or any combination of these.
  13. Pour the resulting contents into a saucepan and bring it to a boil.
  14. Turn down the stove heat and cook the sauce to reduce and concentrate the flavors.
  15. Strain into a dish.

Serve and enjoy! The sauce can be spooned over the pork as desired.