Fruit Stuffed Pork Tenderloin With Cider Sauce Food

FRUIT-STUFFED PORK LOIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
• Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
• Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
• Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
• Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.

PORK TENDERLOIN WITH APPLE CIDER REDUCTION

Steps:

• Heat oven to 500 degrees F and arrange rack in the upper third.
• Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
• Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
• When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

AUTUMN STUFFED PORK LOIN WITH CIDER GRAVY

Steps:

• Butterfly the pork loin so that it can be stuffed. Cut kitchen twine into lengths for tying, lay out on work surface, then place roast on top.
• Chop onion and celery into the same size chunks. Saute in oil until softened. Stir in apples, also cut to size, then 1 tsp thyme, garlic, and a pinch of regular salt. Saute just 1-2 minutes more, so as not to burn the garlic.
• Remove from heat, let cool, and spoon this filling onto the roast, leaving 1 1/2 inches at each end without filling. This will help keep the filling from oozing out during baking. Fold pork over and tie securely.
• Sprinkle the outside of roast with coarse salt, ground pepper, and the rest of the thyme.
• Place on a rack in a roasting pan, pouring 1 cup chicken broth into the bottom.
• Roast at 325 F until meat reaches at least 145 internally. approximately 90 minutes. Let meat rest, loosely tented with foil, while you prepare gravy.
• Bring pan drippings plus cider and remaining 1 cup chicken broth to a simmer, scraping up any bits on the bottom of pan.
• Combine flour and water til smooth, then slowly add to the gravy, to thicken. use as little thickener as possible, to make a thin gravy.

FRUIT-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 400°F.
• Place dried fruit mix in bowl and add boiling water.
• Set aside to rehydrate.
• Trim all fat and silverskin from tenderloin.
• Slit tenderloin lengthwise (not quite all the way through) making a pocket for the stuffing.
• Sprinkle the inside with salt and pepper.
• Drain the fruit mix.
• Peel and core the apple and mix with fruit and place in meat pocket.
• Tie the meat with cord at 1-1 1/2 inch intervals.
• Place meat in 13x9x2 ungreased pan and roast uncovered for 20 minutes.
• Lower heat to 350F and roast for 20 minutes longer.
• Remove from oven and let stand for 20 minutes.
• Cut into 1/2 - 1 inch slices and serve.

PORK LOIN STUFFED WITH DRIED FRUIT

Steps:

• Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
• Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
• Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
• Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.

FRUIT-STUFFED PORK ROAST

Steps:

• In a bowl, combine the plums, apricots, ginger, 3/4 teaspoon cumin, orange zest, cinnamon, salt and pepper; set aside. Untie roast and separate pieces. Spoon fruit mixture onto one piece. Top with the second piece; retie with kitchen string. Place on a rack in a shallow roasting pan., Combine the brown sugar, flour, cornstarch, mustard, vinegar and remaining cumin until smooth; rub over roast. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer in the pork reads 145°. Let stand for 10 minutes before slicing.

ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE

Steps:

• Preheat oven to 425°F.
• Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
• While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
• Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

FRUIT-STUFFED PORK TENDERLOIN WITH CIDER SAUCE

Steps:

• In a large fry pan over medium-low heat, warm the olive oil. Add the fresh apple and onion and saute until golden, about 5 min. Stir in the garlic and cook for 1 min. Add the dried apricots, cranberries, thyme and season with salt and pepper. Add the cider and boil, stirring occasionaly, until the cider is absorbed by the stuffing, about 5 min. Let cool slightly. Preheat oven to 400F. Have ready 4/5 pieces of kitchen string, each about 18" long. Butterfly the loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. DO NOT cut all the way through! Spoon the stuffing evenly onto the meat. Close up the loin and using the strings, tie at even intervals so it assumes its original shape. Reserve any stuffing that refuses to fit or stay in. Sprinkle the loin with the thyme, salt and pepper. Place the loin in a rack in a baking pan, and add 1/2 cup cider to the pan. Roast for 30 min. Baste with the pan juices and add another 1/2 cup cider. Roast appx 45 min longer, basting at least twice at regular intervals. Meat should be firm to the touch, and pale-pink when cut in the thickest portion, or a thermometer reads 150F--make sure it's in the meat and not the stuffing! Transfer the loin to a cutting board. Scrape the pan and pour the juices into a measuring pitcher and add additional cider to make measure 1 & 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices, the reserved stuffing, and the cornstarch. Stir until the cornstarch is dissolved. Add the remaining pan juices. Bring to a boil over medium heat, and stir until the sauce is slightly thickened, about 5 min. Taste and adjust the seasonings. Cut the loin into slices, add drippings to the gravy. Serve the hot cider gravy-sauce on the side.

PORK TENDERLOIN WITH FRUIT SAUCE

Steps:

• In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a saucepan, combine the pineapple and spreadable fruit; cook and stir until spreadable fruit is dissolved. Stir in the soy sauce, garlic powder and ginger. Bring to a boil. Stir cornstarch mixture and stir into pineapple mixture; cook and stir for 2 minutes or until thickened. Keep warm., Cut pork into 3/4-in.-thick slices. In a nonstick skillet coated with cooking spray, cook pork for 2-3 minutes on each side or until browned. Pour fruit sauce over meat. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 160°. Serve with rice.