Dried Fruit Stuffed Pork Tenderloin
Source of Recipe
Food 911, Tyler Florence
List of Ingredients
1/4 pound dried apricot halves
1/4 pound dried figs
1/3 cup golden raisins
1/2 cup apple juice
1 cup chicken broth
4 fresh sage leaves
2 tablespoons butter
1 teaspoon ground ginger
2 cloves garlic
1 tablespoon lemon juice
salt and pepper to taste
3 pounds boneless pork loin
oil
fresh parsley, sage, thyme, rosemary
Recipe
In a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth.
Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan.
Bake in a preheated 375ºF oven. Roast until a meat thermometer inserted into the center of the roast registers 160ºF, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices. Yield: 8 servings.
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