Fruit-Stuffed Pork Tenderloin
Print This Page
INGREDIENTS 1/4 cup dried currants
1/4 cup finely chopped dried apricots
2 tablespoons bourbon
1 tablespoon water
1 pound boneless pork tenderloin
1 cup fresh pumpernickel bread crumbs
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crumbled
1/8 teaspoon dried sage, crumbled
1/8 teaspoon freshly ground pepper
1 egg, slightly beatenPreheat the oven to hot (400 degrees). Soak the currants and the apricots in the bourbon and the water in a small bowl, and set aside.
Cut the pork tenderloin lengthwise down the center, but not all the way through. Pound the pork between 2 pieces of wax paper until the meat is an even 1/4-inch thickness.
Add the bread crumbs, salt, rosemary, sage, pepper, and egg to the fruit mixture, and mix the ingredients well. Spread the stuffing down the center of the pork, leaving a 1/2-inch border on each end. Bring up the long sides of the tenderloin to enclose the filling, overlapping the long edges slightly. Push in the short ends as you roll. Secure the roll with string every 2-inches. Place the pork on a rack in a roasting pan.
Bake the pork in the preheated hot oven (400 degrees) for 40 to 50 minutes, or until an instant-read meat thermometer registers 160 degrees when inserted in the thickest part of the meat without touching the stuffing. Let the pork stand for 5 minutes. Remove the string. Thinly slice the pork and serve.
Makes 4 servings
NUTRIENT VALUE PER SERVING - 245 calories, 29 g protein, 6 g fat, 19 g carbohydrate, 285 mg sodium, 152 mg cholesterol