2	10-ounce (300 g) boneless pork tenderloins

16	dried apricots

1/2	cup (72 g) dried no-sugar-added dried cherries

grated zest and juice of 2 lemons

2	cups (480 ml) 98% fat-free, no-salt-added canned chicken broth

1	medium onion, chopped

2	large cloves garlic, minced

1/2	teaspoon (2.5 ml) ground cinnamon

1/4	teaspoon (1.75 ml) ground cumin

1/4	teaspoon (1.75 ml) dried dill weed

1. Trim off and discard any visible fat from the pork tenderloins. Place each in a 1-gallon plastic freezer bag. Add 8 apricots and 1/4 cup of the dried cherries to each bag.
2. In a large bowl, combine remaining ingredients. Transfer half of the mixture to each of the plastic bags. Seal and freeze until firm.
3. When ready to bake, thaw 1 bag. Preheat oven to 400°F ( °C), Gas Mark 6.
4. Transfer pork and broth mixture to a baking dish and bake, uncovered, for 40 minutes, until an instant meat thermometer inserted into the pork registers 155°F. During cooking time, occasionally baste pork with the sauce.
5. To serve, cut meat into thin slices and serve with the sauce.