Stuffed Roast Pork Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Golden raisins,
6: Dried apricot halves,
. coarsely chopped,
3 medium: Pitted prunes, coarsely
. chopped,
2 ounce: Pecan halves,
3 centiliter: Garlic, minced
2 tbsp: Dry red wine,
1 1/4 lbs: Pork tenderloin,
1/4 tsp: Salt,
1/4 tsp: Black pepper, fresh ground
Directions:
1. In small bowl, combine raisins, apricots, prunes, pecans, garlic
and wine, set aside for 5 minutes.
2. Preheat oven to 350
F. With a long sharp knife, cut a lengthwise
slit to within 1/2 of bottom of the tenderloin to form a pocket.
Stuff with fruit mixture; tie with kitchen string in several places
to enclose filling. Place on rack and sprinkle with salt and pepper.
3. Roast 25-30 minutes, or unbl meat thermometer reaches 160
F. Let
stand 5 minutes before cutbng into 1/2 slices.
Source from luhu.jp
and wine, set aside for 5 minutes.
2. Preheat oven to 350
F. With a long sharp knife, cut a lengthwise
slit to within 1/2 of bottom of the tenderloin to form a pocket.
Stuff with fruit mixture; tie with kitchen string in several places
to enclose filling. Place on rack and sprinkle with salt and pepper.
3. Roast 25-30 minutes, or unbl meat thermometer reaches 160
F. Let
stand 5 minutes before cutbng into 1/2 slices.
Source from luhu.jp