Fruit Stuffed Pork Tenderloin
|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)|
|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)|
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.