Winter Fruit Stuffed Pork Tenderloin Recipes

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WINTER CRANBERRY BAKED PORK TENDERLOIN



Winter Cranberry Baked Pork Tenderloin image

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

1 Smithfield® Golden Rotisserie Pork Tenderloin
1 teaspoon dried thyme
⅛ teaspoon ground nutmeg
Salt and pepper to taste
1 cup thinly sliced onions
¾ cup dried cranberries
1 tablespoon cornstarch
1 cup low-sodium chicken stock
Instant soft polenta or sauteed spinach

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



Pork Roast with Winter Fruits and Port Sauce image

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

For stuffing:
1/4 pound California dried apricots, cut into 1/2-inch pieces
1/4 pound pitted prunes, cut into 1/2-inch pieces
2/3 cup ruby Port
1 medium onion, finely chopped
1 small shallot, finely chopped
3/4 stick unsalted butter
1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces
For roast:
1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour
9 or 10 bacon slices
For port sauce:
1/2 cup ruby Port
1 small shallot, finely chopped
1 1/2 cups water, divided
2 teaspoons arrowroot

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



Fruit-Stuffed Pork Loin image

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

¾ cup chopped pitted prunes
¾ cup chopped dried apricots
1 tablespoon grated fresh ginger
1 teaspoon grated orange zest
½ teaspoon ground cumin
½ teaspoon ground cinnamon
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast, butterflied
¼ cup packed brown sugar
2 teaspoons all-purpose flour
2 teaspoons cider vinegar
1 teaspoon ground cumin
1 teaspoon mustard powder
½ cup water
1 teaspoon cornstarch
1 tablespoon water

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



Dried Fruit Stuffed Pork Loin image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

1/4 pound dried apricot halves
1/4 pound dried figs
1/3 cup golden raisins
1/2 cup apple juice
1 cup chicken broth, low sodium
4 fresh sage leaves
2 tablespoons butter
1 teaspoon ground ginger
2 garlic cloves
1 tablespoon lemon juice
Salt and pepper, to taste
3 pounds pork loin, boneless
Vegetable oil
Fresh herbs, such as parsley, sage, rosemary and thyme

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



Fruit-Stuffed Pork Tenderloin image

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

1 (1 lb) pork tenderloin
1 cup mixed dried fruit
1 small apple, peeled and cored
1 cup boiling water
1 dash salt
1 dash pepper

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



Pork Loin Stuffed with Dried Fruit image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 14

1/4 cup golden raisins
1/4 cup pitted prunes, chopped
1/4 cup dried apricots, chopped
1/4 cup brandy or apple brandy
3 tablespoons extra-virgin olive oil
1 shallot, chopped
1/2 Golden Delicious apple, chopped
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon plus 1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
3/4 cup low-sodium chicken broth
1 3-pound boneless center-cut pork loin roast

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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PORK TENDERLOIN STUFFED WITH APPLES & DRIED FRUIT RECIPE ...

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5/5 (1)
Published 2012-10-20
Servings 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.
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  • 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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