Stuffed roast pork
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Stuffed roast pork
  Roast    Pork    Entrees  
Last updated 6/12/2012 1:25:21 AM. Recipe ID 59255. Report a problem with this recipe.
[an error occurred while processing this directive]

      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
           .  chopped
      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 350F. 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 160F. Let
  stand 5 minutes before cutbng into 1/2'' slices.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 59255 (Apr 03, 2005)

[an error occurred while processing this directive]