Pork Tenderloin Stuffed With Proscuitto And Dried Fruit With Port Wine Sauce Recipes

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
• Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
• Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
• Slice tenderloin and serve with crispy sage leaves.

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

APRICOT-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

PROSCIUTTO-STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Arrange tenderloins side by side on work surface with thick end of one next to thin end of other. Slightly overlap prosciutto strips crosswise down length of pork (prosciutto will hang over pork on both sides). Mix breadcrumbs, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Add 1 tablespoon oil; toss to blend. Sprinkle crumb mixture atop prosciutto on 1 pork tenderloin. Fold prosciutto over to cover stuffing and roll second tenderloin over prosciutto and stuffing on first. Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast. Mix salt, pepper, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Rub herb mixture over outside of roast. Let stand 30 minutes.
• Preheat oven to 350°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add roast and sauté until brown, turning with tongs, about 7 minutes. Place skillet with roast in oven. Roast pork until thermometer inserted into thickest part of pork registers 145°F, about 35 minutes. Transfer roast to platter; tent loosely with foil to keep warm (temperature will rise 5 to 10 degrees as pork stands).
• Place same skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms begin to brown, about 6 minutes. Add wine and broth. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes. Season with salt and pepper.
• Cut roast crosswise into 1/2-inch-thick slices; serve with mushroom sauce.

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.

FRUIT-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 400°F.
• Place dried fruit mix in bowl and add boiling water.
• Set aside to rehydrate.
• Trim all fat and silverskin from tenderloin.
• Slit tenderloin lengthwise (not quite all the way through) making a pocket for the stuffing.
• Sprinkle the inside with salt and pepper.
• Drain the fruit mix.
• Peel and core the apple and mix with fruit and place in meat pocket.
• Tie the meat with cord at 1-1 1/2 inch intervals.
• Place meat in 13x9x2 ungreased pan and roast uncovered for 20 minutes.
• Lower heat to 350F and roast for 20 minutes longer.
• Remove from oven and let stand for 20 minutes.
• Cut into 1/2 - 1 inch slices and serve.

BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT

Steps:

• In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
• Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
• Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
• Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
• To serve, remove the twine from the roast, slice and serve with the cream sauce.

PORK LOIN STUFFED WITH DRIED FRUIT

Steps:

• Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
• Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
• Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
• Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.

DRIED FRUIT STUFFED PORK LOIN

Steps:

• In a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth.
• Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices.

PORK TENDERLOIN STUFFED WITH PROSCIUTTO AND DRIED FRUIT WITH PORT WINE SAUCE RECIPE

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, combine the raisins and cranberries. In a small saucepan, bring the Port to a simmer. Pour over the dry fruit and let sit until plump, about 10 minutes. Drain well and let the fruit cool. In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the bread crumbs, thyme, salt, and pepper and stir until the bread crumbs are lightly toasted, about 1 minute. Remove from the heat and let cool. In a medium bowl, combine the cooled fruit and bread crumb mixture. Add the cheese and stir to combine. Lay the prosciutto slices over the butterflied pork to cover. Starting about 1/2-inch from the bottom and leaving 1/2-inch on either side, lay the bread crumb mixture in a uniform line across the meat. Pull the bottom edge of meat up and over the filling and roll up into a thick cylinder. Using butcher's twine, tie the meat to seal. Rub with vegetable oil on all sides and lightly season with salt and pepper. In a large ovenproof skillet or roasting pan, sear the meat on all sides over medium-high heat, 3 to 5 minutes. Place in the oven and roast until cooked through and an instant-read thermometer registers an internal temperature of 155 degrees F to 160 degrees F, about 35 minutes. Remove from the oven and let rest for 10 minutes before carving. To serve, remove the butcher's twine from the roast and carve into slices about 1/2-inch thick. Spoon the Pear and Parsnip Puree onto the sides of 4 plates. Arrange the slices next to the puree, drizzle with the Port Wine Sauce and garnish with thyme sprigs. Port Wine Sauce: 1 (750ml) bottle Tawny Port 1 cup veal stock 1 stick very cold unsalted butter, cut into pieces In a medium saucepan, bring the Port to a boil. Reduce the heat and cook at a low boil until reduced to a thick syrup, 1/4 to 1/3 cup in volume. Add the stock and cook until thick and reduced by half. Reduce the heat to low, and whisking constantly, add the butter several pieces at a time, adding more butter once the previous pieces have nearly been incorporated, removing the pan from the heat occasionally to prevent the sauce from getting too hot and breaking. Continue until the sauce is emulsified and all the butter has been added. Yield: about 3/4 cup Pear and Parsnip Puree: 1 1/2 pounds parsnips, peeled and chopped 6 tablespoons unsalted butter 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 ripe Anjou pears, peeled, cored, and cut into 1-inch pieces 2 tablespoons Frangelico or other nut-flavored liqueur such as Nocello 1/2 cup sour cream 1/2 teaspoon salt 1/2 teaspoon freshly ground white pepper Preheat the oven to 325 degrees F. In a baking dish, combine the parsnips, 2 tablespoons of the butter, the brown sugar, cinnamon, and allspice and cover tightly with aluminum foil. Bake until the parsnips are tender, about 45 minutes. Remove from the oven and uncover. In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the pears and cook, stirring, for 3 minutes. Add the liqueur and tilt the pan to ignite the contents. (Alternately, remove from the heat, light with a match, and return to the heat.) Cook while flaming for 2 minutes. Transfer to a food processor. In a skillet, melt the remaining 3 tablespoons of butter over medium heat. Cook, swirling the pan, until the butter is golden brown and has a nutty aroma. Add the browned butter, baked parsnips and their cooking liquid to the food processor. Puree on high speed for 30 seconds. Add the sour cream, salt, and pepper and process until smooth. Serve immediately or cover to keep warm until ready to serve. Yield: 5 cups, 4 to 6 servings