Pork Tenderloin Stuffed With Proscuitto And Dried Fruit With Port Wine Sauce Food

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.

ROAST PORK TENDERLOIN WITH FRESH AND DRIED FRUIT

Steps:

• Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
• Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.

PROSCIUTTO-STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Arrange tenderloins side by side on work surface with thick end of one next to thin end of other. Slightly overlap prosciutto strips crosswise down length of pork (prosciutto will hang over pork on both sides). Mix breadcrumbs, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Add 1 tablespoon oil; toss to blend. Sprinkle crumb mixture atop prosciutto on 1 pork tenderloin. Fold prosciutto over to cover stuffing and roll second tenderloin over prosciutto and stuffing on first. Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast. Mix salt, pepper, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Rub herb mixture over outside of roast. Let stand 30 minutes.
• Preheat oven to 350°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add roast and sauté until brown, turning with tongs, about 7 minutes. Place skillet with roast in oven. Roast pork until thermometer inserted into thickest part of pork registers 145°F, about 35 minutes. Transfer roast to platter; tent loosely with foil to keep warm (temperature will rise 5 to 10 degrees as pork stands).
• Place same skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms begin to brown, about 6 minutes. Add wine and broth. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes. Season with salt and pepper.
• Cut roast crosswise into 1/2-inch-thick slices; serve with mushroom sauce.

MOST TENDER PORK LOIN ROAST EVER

Steps:

• Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
• Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
• Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
• Cover bake at 325°F for 2 1/2 hours.
• If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.

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 TENDERLOIN WITH FRUIT

Steps:

• Place tenderloin in a lightly greased or cooking sprayed nonreactive roasting pan. In a small saucepan, heat juice, brown sugar, pineapple juice, bouillon, red wine, balsamic vinegar, dried apple, and craisins until sugar is dissolved; pour over pork in the roasting pan.
• Cover with foil and bake at 350° for about 45 minutes, or until pork is no longer pink and a meat thermometer registers at least 150° in the center.
• Remove from oven, set meat aside and let stand for 5 minutes. Meanwhile, drain pan juices, reserving fruit. Add juices to a sauté pan, which has been heating on high heat. Boil down and reduce juices by half to make sauce.
• Slice pork into ¼" medallions and serve with sauce drizzled on top and spoon over some of the reserved fruit. (Optional: for a bit of a kick, it might be nice to whisk ½ tsp of Dijon Mustard into the reduction sauce) Serves 4 to 6.

DRIED FRUIT STUFFED PORK LOIN

Steps:

• 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 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices.

APRICOT-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

PORK TENDERLOIN STUFFED WITH PROSCIUTTO AND DRIED FRUIT WITH PORT WINE SAUCE RECIPE

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, combine the raisins and cranberries. In a small saucepan, bring the Port to a simmer. Pour over the dry fruit and let sit until plump, about 10 minutes. Drain well and let the fruit cool. In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the bread crumbs, thyme, salt, and pepper and stir until the bread crumbs are lightly toasted, about 1 minute. Remove from the heat and let cool. In a medium bowl, combine the cooled fruit and bread crumb mixture. Add the cheese and stir to combine. Lay the prosciutto slices over the butterflied pork to cover. Starting about 1/2-inch from the bottom and leaving 1/2-inch on either side, lay the bread crumb mixture in a uniform line across the meat. Pull the bottom edge of meat up and over the filling and roll up into a thick cylinder. Using butcher's twine, tie the meat to seal. Rub with vegetable oil on all sides and lightly season with salt and pepper. In a large ovenproof skillet or roasting pan, sear the meat on all sides over medium-high heat, 3 to 5 minutes. Place in the oven and roast until cooked through and an instant-read thermometer registers an internal temperature of 155 degrees F to 160 degrees F, about 35 minutes. Remove from the oven and let rest for 10 minutes before carving. To serve, remove the butcher's twine from the roast and carve into slices about 1/2-inch thick. Spoon the Pear and Parsnip Puree onto the sides of 4 plates. Arrange the slices next to the puree, drizzle with the Port Wine Sauce and garnish with thyme sprigs. Port Wine Sauce: 1 (750ml) bottle Tawny Port 1 cup veal stock 1 stick very cold unsalted butter, cut into pieces In a medium saucepan, bring the Port to a boil. Reduce the heat and cook at a low boil until reduced to a thick syrup, 1/4 to 1/3 cup in volume. Add the stock and cook until thick and reduced by half. Reduce the heat to low, and whisking constantly, add the butter several pieces at a time, adding more butter once the previous pieces have nearly been incorporated, removing the pan from the heat occasionally to prevent the sauce from getting too hot and breaking. Continue until the sauce is emulsified and all the butter has been added. Yield: about 3/4 cup Pear and Parsnip Puree: 1 1/2 pounds parsnips, peeled and chopped 6 tablespoons unsalted butter 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 ripe Anjou pears, peeled, cored, and cut into 1-inch pieces 2 tablespoons Frangelico or other nut-flavored liqueur such as Nocello 1/2 cup sour cream 1/2 teaspoon salt 1/2 teaspoon freshly ground white pepper Preheat the oven to 325 degrees F. In a baking dish, combine the parsnips, 2 tablespoons of the butter, the brown sugar, cinnamon, and allspice and cover tightly with aluminum foil. Bake until the parsnips are tender, about 45 minutes. Remove from the oven and uncover. In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the pears and cook, stirring, for 3 minutes. Add the liqueur and tilt the pan to ignite the contents. (Alternately, remove from the heat, light with a match, and return to the heat.) Cook while flaming for 2 minutes. Transfer to a food processor. In a skillet, melt the remaining 3 tablespoons of butter over medium heat. Cook, swirling the pan, until the butter is golden brown and has a nutty aroma. Add the browned butter, baked parsnips and their cooking liquid to the food processor. Puree on high speed for 30 seconds. Add the sour cream, salt, and pepper and process until smooth. Serve immediately or cover to keep warm until ready to serve. Yield: 5 cups, 4 to 6 servings

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.