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Fruit-Stuffed Pork Tenderloin Recipe

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This recipe for Fruit-Stuffed Pork Tenderloin is from A Cookbook for Erin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound boneless pork loin roast
1 cup pitted prunes, approximately
1 cup dried apricots, approximately
1 garlic clove
salt and freshly ground black pepper to taste
8 Tbsp (1 stick) sweet butter, softened
1 Tbsp dried thyme
1 cup Madeira wine
1 Tbsp molasses
watercress (garnish)
Directions:
Directions:
1. Preheat oven to 350 degrees.
2. Using the handle of a wooden spoon, push the dried fruits into the pocket in the roast, alternating prunes and apricots.
3. Cut the garlic into thin slivers. Make deep slits in the roast with the tip of a knife and push the garlic into the slits. Rub surface with salt and pepper.
4. Set the roast in a shallow baking pan and smear the butter over the roast. Sprinkle with thyme.
5. Stir Madeira and molasses together in a small bowl and pour over the roast. Set the pan on the middle rack of the oven and bake for 1-1/2 hours (approximately 20 minutes per pound), basting frequently.
6. When roast is done (do not overcook), remove it from the oven let it stand, loosely covered with foil, for 15 or 20 minutes. Cut into thin slices, arrange slices on a serving platter,and spoon pan juices over them. Garnish platter with watercress and serve immediately.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
A great company entree.

 

 

 

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