Stuffed roast pork
Roast Pork Entrees
Last updated 6/12/2012 1:25:21 AM. Recipe ID 59255. Report a problem with this recipe.
Title: Stuffed roast pork
Categories: Magazine, Meats, Entree
Yield: 8 Servings
1/4 c Golden raisins
6 Dried apricot halves;
. coarsely chopped
3 md Pitted prunes; coarsely
2 oz Pecan halves
3 cl Garlic; minced
2 tb Dry red wine
1 1/4 lb Pork tenderloin
1/4 ts Salt
1/4 ts Black pepper; fresh ground
1. In small bowl, combine raisins, apricots, prunes, pecans, garlic
and wine, set aside for 5 minutes.
2. Preheat oven to 350øF. With a long sharp knife, cut a lengthwise
slit to within 1/2'' of bottom of the tenderloin to form a pocket.
Stuff with fruit mixture; tie with kitchen string in several places
to enclose filling. Place on rack and sprinkle with salt and pepper.
3. Roast 25-30 minutes, or unbl meat thermometer reaches 160øF. Let
stand 5 minutes before cutbng into 1/2'' slices.
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