Pork tenderloin is great lean meat that is quick to cook.
This upstairs dish is one of my favourite ways to serve pork when we have guests or celebrating on our own.
Elegant Stuffed Pork Tenderloins
- 1 oven proof skillet
- 2 large pork tenderloins
- 1/2 cup dried apricots finely chopped
- 1/2 cup prunes pitted and chopped
- 1 medium orange juiced
- 1 pinch cinnamon
- 1 cup sherry
- 1 small onion
- 1 pinch sugar
- ½ cup chicken stock
- 2 tbsp. parsley fresh, finely chopped (optional)
- Preheat oven to 375°F.
- Put chopped fruit in a small pot, add the orange juice and cook until the mixture is soft, but not sloppy. Allow to cool.
- Remove the silver from the tenderloins and butterfly*, so you have a large rectangle to fill.
- Spread the fruit mixture on the tenderloins, roll and secure with kitchen twine.
- Heat oil in an oven proof skillet and brown the tenderloins on all sides.
- Place the pan in the oven and cook for 20–30 minutes or until a meat thermometer reads at least 145°F.
- Remove the meat from the pan, cover with tinfoil and let rest.
- Add a little oil to the pan and sauté the onions until translucent on medium heat.
- Add the sherry, sugar and stock and season to taste. Simmer for 10 minutes or until the sauce has thickened slightly.
- Remove the kitchen twine and cut the tenderloin into 1–2 inch slices
- I like to serve over rice, sprinkling chopped parsley just before serving.
- Hold a sharp chef’s knife blade flat, so that it’s parallel to your cutting board, and make a lengthwise cut into the center of the tenderloin, stopping short of the opposite edge so that the flaps remain attached.
- Open the tenderloin like a book.
- Cover with plastic wrap. Pound the meat with a mallet, with a bottom of a pan to your desired thickness.