Pork Tenderloin Stuffed with Apples and Dried Fruit

Name: Pork Tenderloin Stuffed with Apples and Dried Fruit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chicken stock or canned low-sodium broth; 118 milliliters coarsely chopped mixed dried fruit, such as golden raisins, cranberries, apricots and prunes; 59 milliliters full-bodied dry red wine; 1 Granny Smith apple-peeled, cored and thinly sliced; 59 milliliters finely chopped onion; 454 grams pork tenderloin; 4 servings Salt and freshly ground pepper; 1 teaspoon unsalted butter; 1 teaspoon vegetable oil; 3 Tbsps water

You can never have too many side dish recipes, so give Pork Tenderloin Stuffed with Apples and Dried Fruit A mixture of chicken stock, granny smith apple-peeled, full-bodied wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a small bowl, mix the dried fruit with the wine. Melt the butter in a large ovenproof skillet.

Ingredients you will need

Dried Fruit

Butter

Wine

Equipment you will use

Frying Pan

Bowl

Add the apple and cook over moderate heat for 3 minutes.

Ingredients you will need

Apple

Add the onion and cook, stirring, until softened, about 7 minutes.

Ingredients you will need

Onion

Add the water as the pan dries out.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Drain the dried fruit, reserving the wine. Stir the dried fruit into the apple and onion in the skillet and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Dried Fruit

Apple

Onion

Wine

Equipment you will use

Frying Pan

Transfer to a plate to cool. Coarsely chop 1/2 cup of the fruit mixture and reserve it for making the sauce. Wipe out the skillet.

Ingredients you will need

Fruit

Sauce

Equipment you will use

Frying Pan

Preheat the oven to 42

Equipment you will use

Oven

Insert a sharpening steel or the handle of a wooden spoon into the thick end of the tenderloin. Carefully push the steel through the tenderloin and roll the meat to widen the hole slightly. Stuff the tenderloin with the fruit mixture and seal the ends with toothpicks.

Ingredients you will need

Fruit

Meat

Roll

Equipment you will use

Wooden Spoon

Toothpicks

Heat the oil in the skillet. Season the meat with salt and pepper and brown it in the skillet over high heat, turning, for about 6 minutes.

Ingredients you will need

Salt And Pepper

Meat

Cooking Oil

Equipment you will use

Frying Pan

Transfer the skillet to the oven and roast the meat for 10 minutes.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Oven

Transfer the meat to a cutting board and let rest for 5 minutes.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Add the reserved wine to the skillet and cook over high heat, scraping up any browned bits, until syrupy, about 2 minutes.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add the stock and cook until reduced by half, about 5 minutes. Stir in the reserved 1/2 cup of the fruit mixture and season with salt and pepper. Slice the tenderloin crosswise 1/2 inch thick and serve with the sauce.

Ingredients you will need

Salt And Pepper

Fruit

Sauce

Stock

Notes: One Serving - Calories 244 kcal, Total Fat 4 gm, Saturated Fat 5 gm, Protein 25 gm, Carbohydrates 19 gm

Equipment

Ingredients

Servings:

118milliliters

chicken stock or canned low-sodium broth 118milliliters

coarsely chopped mixed dried fruit, such as golden raisins, cranberries, apricots and prunes 59milliliters

full-bodied dry red wine 1

Granny Smith apple-peeled, cored and thinly sliced 59milliliters

finely chopped onion 454grams

pork tenderloin 4servings

Salt and freshly ground pepper 1teaspoon

unsalted butter 1teaspoon

vegetable oil 3Tbsps

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Susana Balbo Nosotros Single Vineyard Nomade Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 109 dollars per bottle.