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Stuffed Roast Pork

Source of Recipe

Posted by Bev


List of Ingredients

6 dried apricots, roughly chopped
6 dried prunes, roughly chopped
1/2 cup golden raisins
6 toasted pecans, chopped
3 cloves garlic, chopped
1 cup Merlot wine
2 pork tenderloins (approximately 1 to 1 1/2 pounds each
Salt and pepper
6 apples
6 medium onions, peeled


Recipe

Combine the prunes, apricots, raisins, pecans, and garlic in a small bowl. Add the wine and set aside to soak.
Preheat oven to 350 degrees.

Make a lengthwise cut in the pork tenderloins, but do not cut all the way through. Flatten slightly with the side of a cleaver or a rolling pin. Spread the fruit and nut mixture over the tenderloins and season with salt and pepper. Roll the roasts and tie with string. Season the outside liberally with salt and pepper.

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.)
To serve, slice the pork tenderloins into 1 -inch thick slices. Place on plates with the pan-roasted apples and onions, and mashed sweet potatoes. Serves 4 to 6.