our taste: RECIPE
Winter Fruit-Stuffed Pork Tenderloin
Serves 8
INGREDIENTS:
1/2
cup dried apricots
1/2
cup dried cherries
1/2
cup dried figs
2
pork tenderloins (about 3 pounds total)
1
teaspoon salt
1
teaspoon freshly ground black pepper
1
cup crumbled blue cheese
2
tablespoons extra-virgin olive oil
4
tablespoons butter
1/4
cup honey, preferably sourwood honey
DIRECTIONS:
1. Mince the apricots, cherries and figs by hand or in a
food processor.
2. Slice the tenderloins lengthwise, almost all the way
through. Open them up and lay them flat. Place each
tenderloin on a large piece of plastic wrap. Cover with
another piece of plastic wrap and pound each piece
of meat with a meat tenderizer until it is about 1/2-inch
thick. Remove the top piece of plastic.
3. Season the surface of the pork with the salt and pep-
per. Divide the fruit mixture in half and spread evenly
on the cut surface of each tenderloin. Top each with
half of the cheese. Roll up each tenderloin, using the
bottom piece of plastic to help you, tucking in the fruit
and cheese as you go. Tie kitchen string every 2 inches
around the tenderloins, continuing to push in any fruit or
cheese that may fall out.
4. Preheat the oven to 450 F.
5. Heat the oil in a large skillet over medium-high
heat. Sear the tied tenderloins, turning as each side is
browned. Be careful when searing the open side, as
some fruit and cheese might fall out. You are just trying
to seal in the meat juices, not trying to cook the pork all
the way through.
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6. Combine the butter and honey in a microwaveable
bowl and microwave on high for about 20 seconds, or
until the butter is melted. Drizzle the butter over the
tenderloins.
7. Place the tenderloins on a baking sheet. Bake for
15 to 20 minutes, or until the meat reaches an internal
temperature of 150 F. Remove the baking sheet and
allow the tenderloins to sit for at least 10 minutes before
slicing. This will keep the juices in the meat rather than
all over your kitchen counter.
8. Snip off and discard the strings. Slice the pork into
1-inch-thick pieces and serve.
Winter Fruit-Stuffed Pork Tenderloin