Feeling like another “fallish” meal with nothing specifically planned I hit the pantry shelves to create a new recipe. Poking around I gathered Pitted Dates, Golden Raisins, Dried Apricots, Dried Cranberries, Coarse Ground Dijon Mustard, Apricot preserves and from the freezer some leftover stuffing mix. In the fridge I gathered rosemary, thyme and parsley. I created a stuffing with the stuffing mix and dried fruits and fresh herbs. Butterflied, stuffed, rolled and tied the tenderloin, seared and roasted and created a pan sauce.
Here’s the recipe:
FRUIT STUFFED PORK TENDERLOIN w/PAN SAUCE
• 1 ½ pounds Pork Tenderloin — trimmed
• ¼ cup dates — pitted & roughly chopped
• 1/3 cup dried Apricots — roughly chopped
• ¼ cup golden raisins
• ¼ cup dried cranberries
• 1 teaspoon fresh rosemary — finely chopped
• 1 teaspoon fresh thyme — chopped
• 1 tablespoon fresh parsley — chopped
• ½ cup cubed stuffing mix
• 3 tablespoons Olive oil
• 1 large shallot — chopped
• ¾ cup White Wine — or Vermouth
• 1 tablespoon coarse grain mustard
• ½ cup low sodium chicken broth
• 2 tablespoons apricot preserves
• 2 tablespoons butter
• Kosher Salt
• Freshly Ground Black Pepper
- Preheat oven to 400º. Butterfly the trimmed tenderloin, cover with plastic wrap and pound to 1/4″ thickness. Season the meat with salt and pepper.
- To food processor add fruits, herbs, and stuffing mix and 1 tablespoon of olive oil, pulse 6-8 times to combine and roughly chop the fruit and bread cubes.
- Spread the mixture onto the meat leaving 1 inch border all around. Roll the pork and tie it off in 2in spaces. Season the outside with salt and pepper.
- Brown the rolled and tied tenderloin in heavy oven proof skillet in remaining 2 tablespoons of olive oil. After browning on all sides place pan into oven and roast for 12 minutes or until instant read thermometer registers 140º
- Remove pan from oven and place meat on cutting board and cover loosely with aluminum foil while making pan sauce.
- Drain off excess fat from skillet leaving 1 tablespoon, add shallot and salt and pepper to taste, sauté until moderately browned, deglaze with wine. Cook allowing the wine to reduce by half. Add mustard stir to combine and add broth. Reduce by half add preserves and simmer 3 minutes. Slice Tenderloin and spread on platter, swirl butter into sauce off head and nap over the sliced meat and serve.
We enjoyed it with leftover Quinoa Pilaf w/peas and Roasted Heirloom Carrots, Parsnips and Brussels Sprouts.
Eat Well…Be Well!