Stuffed with dried fruit, seared in butter and topped with an apricot sauce, this pork tenderloin is amazing. Capture the flavors of Fall with this easy-to-follow recipe that is perfect for a dinner party or dinner date for two.
You will need:
3 3/4 cup chicken broth
1 cup mixed and diced dried fruit (apricots, cherries, apples)
3 tbsp butter
1/2 cup chopped shallots
1/2 cup fresh bread crumbs
3/4 tsp dried thyme
3/4 tsp dried sage
4 pork tenderloins
1 tbsp vegetable oil
1 cup dry white wine
1/2 cup apricot jam
2 tbsp cornstarch dissolved in 2 tbsp water
-Bring 3/4 chicken broth to a boil. Add the dried fruit and remove from heat. Let stand for 20 min.
-Strain fruit (reserve liquid and fruit)
-Melt 2 tbsp butter in large skillet. Sauté shallots for 3 minutes. Add bread crumbs, thyme and sage. Sauté for one minute. Add mixture to dried fruit.
-Place 1 tenderloin on large cutting board. Make a lengthwise cut down the center of the tenderloin, cutting 2/3 way through open tenderloin. Cut down the center of each flap 1/3" deep. Cover with a piece of plastic wrap.
-Spread 1/4 of stuffing over each tenderloin leaving a 1/2" boarder on all sides.
-Staring at the long side, roll like a jelly roll and secure with toothpicks or string. Repeat above steps with remaining tenderloins.
-Melt 1 tbsp butter in large skillet (or 2 skillets if needed) and brown tenderloins on all sides.
-Pour remaining broth over tenderloins and cook until pork has an internal temperature of 150 degrees (20 minutes).
-Transfer to platter and tent with foil to keep warm.
-Strain liquid into measuring cup and add enough chicken stock to measure 2 cups.
-Place skillet over medium/high heat. Add white wine and 2 cups of chicken stock. Boil until reduced to 2 cups.
-Add apricot spread and cornstarch mixture. Bring to a boil stirring constantly. Season with salt and pepper to taste.
-Remove strings/toothpicks from pork. Slice pork 3/4-1" thick.
-Arrange on platter, overlapping slices. Spoon sauce over pork and garnish with fresh herbs.