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Fruit Stuffed Pork Tenderloin

Ingredients
  Celery ribs 2 , chopped
  Onion 1 Small, chopped
  Olive oil 1 Tablespoon
  Mixed dried fruit 3⁄4 Cup (12 tbs), chopped (We Tested With Mariani Harvest Medley)
  Salt 3⁄4 Teaspoon
  Dried rosemary 1⁄4 Teaspoon
  Leaf sage 1⁄4 Teaspoon, crushed
  Soft breadcrumbs 3⁄4 Cup (12 tbs) (Homemade Type)
  Pork tenderloins 2 Pound (2 Pieces, 1 Pound Each)
  Olive oil 2 Tablespoon
  Apple cider 1⁄3 Cup (5.33 tbs)
  Cooked long grain and wild rice 2 Cup (32 tbs) (Hot)
Directions

Saute celery and onion in 1 tablespoon hot oil in a large skillet over medium-high heat 5 minutes.
Add dried fruit, and saute 5 minutes or until onion is almost tender.
Stir in salt, rosemary, and sage, and saute 1 minute.
Remove from heat, and stir in breadcrumbs.
Butterfly each tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2" of other side.
From bottom of cut, slice horizontally to 1/2" from left side; repeat procedure to right side.
Spoon half of fruit mixture down center of 1 tenderloin, gently pressing with fingertips.
Bring up sides of tenderloin, and tie at 1 1/2" intervals with string.
Repeat procedure with remaining tenderloin and fruit mixture.
Brown tenderloins in 2 tablespoons hot oil in a large skillet over medium heat.
Place tenderloins in a 4 1/2-quart electric slow cooker.
Pour cider over tenderloins.
Cover and cook on HIGH 1 hour.
Reduce to LOW and cook 1 1/2 hours or until a meat thermometer inserted in thickest portion of tenderloin registers 160°.
Remove tenderloins to a serving platter.
Let stand 10 minutes before slicing.
Pour juices through a wire-mesh strainer over slices.
Serve with long-grain and wild rice.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Occasion: 
Christmas
Ingredient: 
Pork
Preparation Time: 
5 Minutes

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