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| FRUITED PORK TENDERLOIN | |
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2 pork loin tenderloins, about 1 1/2 to 2 lbs. total Salt Freshly ground pepper STUFFING: 1/3 c. pitted prunes, chopped 1 c. fresh bread crumbs 1 sm. onion, finely chopped 1/2 tsp. dried leaf thyme 1 egg yolk SAUCE: 2 tbsp. vegetable oil 1 onion, chopped 1/2 c. beef stock 1/2 c. white wine 2/3 c. pitted prunes 2 tbsp. brandy, if desired 3 to 4 tbsp. whipping cream, if desired TO GARNISH: Fresh mint or parsley sprigs 1. Preheat oven to 350 degrees. 2. Split pork tenderloins halfway through lengthwise with a sharp knife; flatten slightly. Season tenderloins with salt and pepper. 3. To make stuffing, combine prunes, bread crumbs, onion and thyme. Season mixture with salt and pepper; stir in egg yolk. Spread stuffing over 1 tenderloin; cover with second tenderloin. Tie into a roast with string. 4. Heat oil in a large skillet over medium heat; saute roast until browned. Transfer to a shallow baking pan. 5. Add onion to fat remaining in skillet; saute until lightly browned. Add stock, wine and prunes to skillet. Season with salt and pepper; bring mixture to a boil. 6. If desired, in a small saucepan, warm brandy. Pour warmed brandy over browned roast; ignite brandy carefully. When flames die, pour sauce over and around roast; cover pan with foil or lid. 7. Roast in preheated oven 45 to 60 minutes or until roast reaches an internal temperature of 170 degrees. 8. Remove string from roast; cut into slices. Place slices in a serving dish. Stir cream into cooking sauce, if desired. To serve, spoon prunes and cooking sauce over pork slices. Garnish with mint or parsley. Makes 4 servings. | |
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Add 1/3 c chopped Granny Smith apples to stuffing, and 2/3 cup to the sauce. Also, instead of white wine, use Vermouth cooking wine (more flavor and aroma). Used dry Italian bread crumbs (1 cup). Baked at 400°F for 45 minutes. Then test for doneness. The meat was tender, the stuffing and sauce were awesome. This will be a favorite!