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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1/4 c. golden raisins
6 dried apricot halves, coarsely chopped
3 pitted prunes, coarsely chopped
1/4 c. pecan halves
3 cloves garlic, minced
2 T. dry red wine
1 1/4 lb. pork tenderloin
salt and pepper
Preheat oven to 350F.
In small bowl, combine raisins, apricots, prunes, pecans, garlic and wine; set aside for 5 minutes.
Fillet pork tenderloin as per instructions below.
Spread fruit mixture to within 1/2 inch of edges.
Roll up, jellyroll fashion; tie with kitchen string in several places to enclose filling.
Place on rack in roasting pan and season to taste with salt and pepper.
Roast at 350F for 25 to 30 minutes, or until meat thermometer reaches 160F.
Let stand 5 minutes before cutting into 1/2 inch slices.
TO FILLET A PORK TENDERLOIN
Place pork loin fat side down on work surface.
With a long sharp knife, cut a lengthwise slit, 1/2 inch from bottom, to within 1/2 inch of edge of the tenderloin to form a pocket. Open this flap up.
Cut though thicker half of roast 1/2 inch from bottom, to within 1/2 inch of edge. Unroll to create a long, flat slab of meat. Open this flap up.
Repeat until pork loin is an even 1/2-inch thickness throughout. If uneven, cover with plastic wrap and pound uneven areas with meat mallet.
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PORK - LOIN - FRUIT STUFFED
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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1/4 c. golden raisins
6 dried apricot halves, coarsely chopped
3 pitted prunes, coarsely chopped
1/4 c. pecan halves
3 cloves garlic, minced
2 T. dry red wine
1 1/4 lb. pork tenderloin
salt and pepper
Preheat oven to 350F.
In small bowl, combine raisins, apricots, prunes, pecans, garlic and wine; set aside for 5 minutes.
Fillet pork tenderloin as per instructions below.
Spread fruit mixture to within 1/2 inch of edges.
Roll up, jellyroll fashion; tie with kitchen string in several places to enclose filling.
Place on rack in roasting pan and season to taste with salt and pepper.
Roast at 350F for 25 to 30 minutes, or until meat thermometer reaches 160F.
Let stand 5 minutes before cutting into 1/2 inch slices.
TO FILLET A PORK TENDERLOIN
Place pork loin fat side down on work surface.
With a long sharp knife, cut a lengthwise slit, 1/2 inch from bottom, to within 1/2 inch of edge of the tenderloin to form a pocket. Open this flap up.
Cut though thicker half of roast 1/2 inch from bottom, to within 1/2 inch of edge. Unroll to create a long, flat slab of meat. Open this flap up.
Repeat until pork loin is an even 1/2-inch thickness throughout. If uneven, cover with plastic wrap and pound uneven areas with meat mallet.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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