2 pork tenderloins (approximately 1 to 1 1/2 pounds each)
Kosher salt and black pepper to taste
6 large apples
6 medium onions, peeled
Step 1 Combine the prunes, apricots, raisins, pecans, and garlic in a small bowl.
Step 2 Add the wine and set aside to soak.
Step 3 Preheat oven to 350 degrees F.
Step 4 Make a lengthwise cut in the pork tenderloins, but do not cut all the way through.
Step 5 Flatten slightly with the side of a cleaver or a rolling pin.
Step 6 Spread the fruit and nut mixture over the tenderloins and season with salt and pepper.
Step 7 Roll the roasts and tie with string.
Step 8 Season the outside liberally with salt and pepper.
Step 9 Roast for 30 minutes per pound, surrounded with apples and onions. (The apples and onions may be roasted in the same oven but in a separate pan, if you do not want them to roast in the fatty juices released by the pork.)
Step 10 To serve, slice the pork tenderloins into 1 -inch thick slices.
Step 11 Place on plates with the pan-roasted apples and onions.
Can you lose something if wine is decanted too long before consuming? Answer: In two words, it depends. There are two fundamental reasons to decant a wine: 1. To provide extra aeration for a recent vintage by exposing it to the air as it is […]