Gypsy Heart
Gold Member
FRUITED PORK TENDERLOIN
2 pork loin tenderloins, about 1 1/2 to 2 lbs. total
Salt
Freshly ground pepper
STUFFING:
1/3 c. pitted prunes, chopped
1 c. fresh bread crumbs
1 sm. onion, finely chopped
1/2 tsp. dried leaf thyme
1 egg yolk
SAUCE:
2 tbsp. vegetable oil
1 onion, chopped
1/2 c. beef stock
1/2 c. white wine
2/3 c. pitted prunes
2 tbsp. brandy, if desired
3 to 4 tbsp. whipping cream, if desired
TO GARNISH:
Fresh mint or parsley sprigs
1. Preheat oven to 350 degrees.
2. Split pork tenderloins halfway through lengthwise with a sharp knife; flatten slightly. Season tenderloins with salt and pepper.
3. To make stuffing, combine prunes, bread crumbs, onion and thyme. Season mixture with salt and pepper; stir in egg yolk. Spread stuffing over 1 tenderloin; cover with second tenderloin. Tie into a roast with string.
4. Heat oil in a large skillet over medium heat; saute roast until browned. Transfer to a shallow baking pan.
5. Add onion to fat remaining in skillet; saute until lightly browned. Add stock, wine and prunes to skillet. Season with salt and pepper; bring mixture to a boil.
6. If desired, in a small saucepan, warm brandy. Pour warmed brandy over browned roast; ignite brandy carefully. When flames die, pour sauce over and around roast; cover pan with foil or lid.
7. Roast in preheated oven 45 to 60 minutes or until roast reaches an internal temperature of 170 degrees.
8. Remove string from roast; cut into slices. Place slices in a serving dish. Stir cream into cooking sauce, if desired. To serve, spoon prunes and cooking sauce over pork slices. Garnish with mint or parsley. Makes 4 servings.
2 pork loin tenderloins, about 1 1/2 to 2 lbs. total
Salt
Freshly ground pepper
STUFFING:
1/3 c. pitted prunes, chopped
1 c. fresh bread crumbs
1 sm. onion, finely chopped
1/2 tsp. dried leaf thyme
1 egg yolk
SAUCE:
2 tbsp. vegetable oil
1 onion, chopped
1/2 c. beef stock
1/2 c. white wine
2/3 c. pitted prunes
2 tbsp. brandy, if desired
3 to 4 tbsp. whipping cream, if desired
TO GARNISH:
Fresh mint or parsley sprigs
1. Preheat oven to 350 degrees.
2. Split pork tenderloins halfway through lengthwise with a sharp knife; flatten slightly. Season tenderloins with salt and pepper.
3. To make stuffing, combine prunes, bread crumbs, onion and thyme. Season mixture with salt and pepper; stir in egg yolk. Spread stuffing over 1 tenderloin; cover with second tenderloin. Tie into a roast with string.
4. Heat oil in a large skillet over medium heat; saute roast until browned. Transfer to a shallow baking pan.
5. Add onion to fat remaining in skillet; saute until lightly browned. Add stock, wine and prunes to skillet. Season with salt and pepper; bring mixture to a boil.
6. If desired, in a small saucepan, warm brandy. Pour warmed brandy over browned roast; ignite brandy carefully. When flames die, pour sauce over and around roast; cover pan with foil or lid.
7. Roast in preheated oven 45 to 60 minutes or until roast reaches an internal temperature of 170 degrees.
8. Remove string from roast; cut into slices. Place slices in a serving dish. Stir cream into cooking sauce, if desired. To serve, spoon prunes and cooking sauce over pork slices. Garnish with mint or parsley. Makes 4 servings.
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