Brandied Fruit Pork Tenderloin Recipes

FRUITED PORK TENDERLOIN

Steps:

• Place cranberries and apricots in a small bowl; add boiling water. Soak for 8 minutes; drain. In a small skillet, saute the onion in butter until tender. Remove from the heat. Stir in the pecans, cranberries and apricots., Make a lengthwise slit down the center of each tenderloin, cutting two-thirds of the way through the meat. Place on a greased rack in a broiler pan; open tenderloins so they lie flat. Sprinkle with salt and pepper. , Brush with half of the preserves; top with fruit mixture. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Drizzle with remaining preserves.

PORK TENDERLOIN WITH FRUIT

Steps:

• Place tenderloin in a lightly greased or cooking sprayed nonreactive roasting pan. In a small saucepan, heat juice, brown sugar, pineapple juice, bouillon, red wine, balsamic vinegar, dried apple, and craisins until sugar is dissolved; pour over pork in the roasting pan.
• Cover with foil and bake at 350° for about 45 minutes, or until pork is no longer pink and a meat thermometer registers at least 150° in the center.
• Remove from oven, set meat aside and let stand for 5 minutes. Meanwhile, drain pan juices, reserving fruit. Add juices to a sauté pan, which has been heating on high heat. Boil down and reduce juices by half to make sauce.
• Slice pork into ¼" medallions and serve with sauce drizzled on top and spoon over some of the reserved fruit. (Optional: for a bit of a kick, it might be nice to whisk ½ tsp of Dijon Mustard into the reduction sauce) Serves 4 to 6.

BRANDIED FRUIT PORK TENDERLOIN

Steps:

• Heat oven to 500 degrees.
• In small saucepan, bring brandy, water, powdered sugar, dried fruit and ginger to a boil over medium-high heat.
• Reuce heat to low; simmer 5 to 7 minutes or until fruit is soft.
• Rub pork with herbes de provence; sprinkle wit salt and pepper.
• Melt butter in large oven-proof skillet over medium-high heat.
• Add pork; cook 5 to 7 minutes or until browned on all sides.
• Place pork in shllow roasting pan.
• Add apples to same skillet.
• Cook over medium heat 1 to 2 minutes or until apples are coated with butter.
• Add dried fruit mixture.
• Cook an additional 3 to 5 minutes or until apples are tender.
• Pour fruit sauce over pork.
• Bake 10 to 15 minutes or until internal temperature reches 150 degrees.
• Remove from oven; let stand 5 minutes.

BRANDY MARINATED PORK TENDERLOIN STUFFED WITH RICE AND APRICOTS

Steps:

• combine oj, alcohol of your choice (pepper is optional. I did not use salt so it is up to you.
• Add cinnamon (I probably used more than a tbsp but most people would prefer to make the marinade and decide for themselves.
• For stuffing combine the following.
• Combine apple juice with rice and diced appricots (raisons or any dried fruit would work as well and cook according to directions for rice.
• it actually cooks a lot faster than normal due to the quantity, so check it after 10 minutes, or double it for left overs and use the recipe directions on your rice container.
• Butterfly pork and add stuffing. Tie with cooking string, and wrap in tin foil if you wish. It just makes less of a mess and it is still browned.
• Put in flavour wave machine setting 400 degrees.I stuffed mine really full so it took 40 minutes double the 20 minites they say for pork, but I stuffed it so that would take longer, as well I opened it up a couple of times because I did not have a recipe (since I just used what I had around.
• I would suggest checking it after 20 minute since depending on the amount of stuffing and where you placed the rack (I used the 4" which cooks more slowly.
• Let rest for 5 to q0 minutes with foii removed.
• I served brocolli with sesame seeds on the side.

SWEET AND SAVORY BRANDY SAUCE FOR PORK TENDERLOINS

Steps:

• In medium size bowl, mix Brandy, Brown Sugar, Onion and Garlic. Set aside.
• Melt the Butter in a large frying pan until bubbly, then slowly add the Brandy mixture.
• Stir the sauce until it comes to a boil, then crush the Basil and drop it into the pan.
• Let the sauce boil for about five minutes, then bring the stove to a simmer.
• Place the Pork Loin into the frying pan, and cover.
• Let the Pork simmer until it reaches an internal temperature of 160-165 degrees.
• Let stand for about five minutes, then serve and enjoy!

ROAST PORK TENDERLOIN WITH FRESH AND DRIED FRUIT

Steps:

• Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
• Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.