1 (1 lb.) pork tenderloin
1 cup Madeira wine
2 tablespoons butter, melted
1 tablespoon molasses
1 teaspoon thyme
¼ teaspoon garlic powder
½ cup pitted prunes
½ cup dried apricots
Place tenderloin in 1½ quart oval (or similar) casserole.
In small bowl, combine wine, butter, molasses, thyme and garlic powder; pour over tenderloin.
Cover and refrigerate for 6 to 8 hours or overnight.
Cook according to your Advantium model's cooking settings or until meat thermometer inserted in center registers 160.
Turn meat over; add prunes and apricots after 15 minutes of cooking time.
Make certain that fruit is submerged in liquid.
Add additional wine, if necessary.