Stuffed Roast Pork

Stuffed Roast Pork

Stuffed Roast Pork

September 14, 2018
: 4-6 servings

By:

Ingredients
  • 6 dried apricots, roughly chopped
  • 6 dried prunes, roughly chopped
  • 1/2 cup golden raisins
  • 6 toasted pecans, chopped
  • 4 cloves garlic, chopped
  • 1 cup Merlot wine
  • 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
Directions
  • 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.

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