WINTER CRANBERRY BAKED PORK TENDERLOIN
Rotisserie-seasoned pork tenderloin is baked in foil with cranberries and onions for an easy and elegant dinner.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Place a large piece of aluminum foil onto a baking sheet. Place tenderloin in center of the foil; season with thyme, nutmeg, salt and pepper.
- Sprinkle the onions and cranberries over the tenderloin. Pull up sides of the foil creating a pouch but not sealing yet. Whisk cornstarch into chicken stock; pour mixture over tenderloin.
- Bring up all edges of the foil to meet. Seal the edges and roll down so it is sealed but not too tightly. Bake at 350 degrees F. for 30 minutes.
- Remove from oven; let stand 5 minutes before opening the package.
- Remove tenderloin and cut into 1 1/2-inch thick slices. Place sliced tenderloin onto a platter and pour onion cranberry compote with juices over top to serve.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 15.7 g, Cholesterol 92.5 mg, Fat 26.9 g, Fiber 1.2 g, Protein 19 g, SaturatedFat 10 g, Sodium 130.7 mg, Sugar 10.7 g
PORK ROAST WITH WINTER FRUITS AND PORT SAUCE
Provided by Ruth Cousineau
Categories Roast Christmas Dinner Dried Fruit Pork Tenderloin Port Winter Christmas Eve Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make stuffing:
- Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.
- Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.
- Stuff and roast pork:
- Preheat oven to 500°F with rack in middle.
- Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.
- Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
- Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)
- Make sauce:
- Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.
- Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.
- Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
- Carve roast into chops by cutting between ribs, then serve with sauce.
FRUIT-STUFFED PORK LOIN
Pork is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages.
Provided by cpchef
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
- Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
- Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
- Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
- Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 25.7 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.2 g, Protein 37.5 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 20.1 g
DRIED FRUIT STUFFED PORK LOIN
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
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.
FRUIT-STUFFED PORK TENDERLOIN
Make and share this Fruit-Stuffed Pork Tenderloin recipe from Food.com.
Provided by Shahana
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 260.6, Fat 6.4, SaturatedFat 2.1, Cholesterol 74.8, Sodium 102.6, Carbohydrate 28.1, Fiber 3.6, Sugar 2.8, Protein 24.3
PORK LOIN STUFFED WITH DRIED FRUIT
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
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- In a medium bowl pour the boiling water over the 12 ounces of dried apricots, halved and 1 1/2 cups craisin. Add 1 teaspoon ground cinnamon and stir. Let sit for 10 minutes then drain in a strainer.
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5/5 (1)Published 2012-10-20Servings 4
- In a small bowl, mix the dried fruit with the wine. Melt the butter in a large ovenproof skillet. Add the apple and cook over moderate heat for 3 minutes.
- Drain the dried fruit, reserving the wine. Stir the dried fruit into the apple and onion in the skillet and season with salt and pepper. Transfer to a plate to cool.
- Preheat the oven to 425°. Insert a sharpening steel or the handle of a wooden spoon into the thick end of the tenderloin. Carefully push the steel through the tenderloin and roll the meat to widen the hole slightly.
- Heat the oil in the skillet. Season the meat with salt and pepper and brown it in the skillet over high heat, turning, for about 6 minutes. Transfer the skillet to the oven and roast the meat for 10 minutes.
- Add the reserved wine to the skillet and cook over high heat, scraping up any browned bits, until syrupy, about 2 minutes. Add the stock and cook until reduced by half, about 5 minutes.
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- Sauté celery and onion in 1 tablespoon hot oil in a large skillet over medium-high heat 5 minutes. Add dried fruit, and sauté 5 minutes or until onion is almost tender. Stir in salt, rosemary, and sage, and sauté 1 minute. Remove from heat, and stir in breadcrumbs.
- Butterfly each tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2" of other side. From bottom of cut, slice horizontally to 1/2" from left side; repeat procedure to right side.
- Spoon half of fruit mixture down center of 1 tenderloin, gently pressing with fingertips. Bring up sides of tenderloin, and tie at 1 1/2" intervals with string. Repeat procedure with remaining tenderloin and fruit mixture.
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- Preheat oven to 375 degrees F. For stuffing, cook onion, celery, and half of the minced garlic in 1/4 cup butter in a medium saucepan over medium heat until tender, about 4 minutes. Remove from heat. Stir in cooked rice, 1/4 cup cranberries, the apricots, orange peel, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in apple juice to moisten. Set the stuffing aside.
- Trim any fat from pork. Using a sharp knife, make a lengthwise cut down the center of each pork tenderloin, cutting to, but not through, the other side of the meat. Repeat by making two cuts on either side of the first cut. Place each tenderloin between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to make a 10x8-inch rectangle, working from the center out to the corners. Season pork with the remaining teaspoon each of salt and pepper.
- Spoon half of the stuffing over one of the tenderloins to within 1 inch of the edges. Roll the tenderloin up into a spiral, beginning with a short side. Tie the meat with kitchen string. Place seam side down on a rack in a foil-lined shallow roasting pan. Repeat with the remaining tenderloin and the remaining stuffing, placing the second tenderloin next to the first on the rack.
- Roast, uncovered, in preheated oven for 50 to 60 minutes or until a thermometer inserted in the stuffing registers 165 degrees F. Loosely cover with foil and let stand for 5 minutes.
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- In a small bowl, mix the dried fruit with the wine. Melt the butter in a large ovenproof skillet. Add the apple and cook over moderate heat for 3 minutes.
- Drain the dried fruit, reserving the wine. Stir the dried fruit into the apple and onion in the skillet and season with salt and pepper. Transfer to a plate to cool.
- Preheat the oven to 425°. Insert a sharpening steel or the handle of a wooden spoon into the thick end of the tenderloin. Carefully push the steel through the tenderloin and roll the meat to widen the hole slightly.
- Heat the oil in the skillet. Season the meat with salt and pepper and brown it in the skillet over high heat, turning, for about 6 minutes. Transfer the skillet to the oven and roast the meat for 10 minutes.
- Add the reserved wine to the skillet and cook over high heat, scraping up any browned bits, until syrupy, about 2 minutes. Add the stock and cook until reduced by half, about 5 minutes.
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