Pork Tenderloin Stuffed With Apples And Dried Fruit Recipe

Pork Tenderloin Stuffed With Apples and Dried Fruits

WEBSep 16, 2017 · Preheat the oven to 330°F/165°C. Slice the onion and the dried apricots. Heat a skillet, and add 1 tablespoon of olive oil. Start …

1. Preheat the oven to 330°F/165°C.
2. Slice the onion and the dried apricots.
3. Heat a skillet, and add 1 tablespoon of olive oil.
4. Start cooking the onion, and add the garlic and ginger.

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Pork Tenderloin Stuffed with Apples and Dried Fruit Delish

WEBSep 3, 2008 · Step 1 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. Add …

1. In a small bowl, mix the dried fruit with the wine.
2. Melt the butter in a large ovenproof skillet.
3. Add the apple and cook over moderate heat for 3 minutes.
4. Add the onion and cook, stirring, until softened, about 7 minutes.

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FruitStuffed Pork Roast with Apples Better Homes

WEBFeb 21, 2018 · Place apple wedges in a medium bowl. Drizzle with remaining 1 tablespoon melted butter; toss to coat. Arrange apples in …

1. For stuffing: In a small saucepan combine dried fruit, apple juice, and 1/4 cup vinegar. Bring to boiling over medium-high. Boil gently, uncovered, 2 minutes. Remove from heat. Let stand 30 minutes. Stir in chopped onion, chopped thyme, and the salt and black pepper.
2. Preheat oven to 425°F. To butterfly pork loin: Place roast, fat side down, on a large cutting board. Using a long, sharp knife (like a boning or carving knife), cut lengthwise down the center of the meat, leaving 1/2 inch uncut along bottom to keep the sides together. Place knife at the base of the V with blade perpendicular to the first cut. Using shallow slices and the cutting board as a guide, cut through the left side, maintaining a 1/2- to 3/4-inch thickness and unrolling it as you go. Repeat on the other half, making shallow slices and unrolling until you have a flat surface and a relatively even thickness across the entire piece of meat. If some areas are thicker than others, lay a piece of plastic wrap on top and pound the thick spots using the flat side of a meat mallet.
3. Season meat lightly with additional salt and pepper. Spoon stuffing onto meat. Starting from a short side, roll up into a spiral. Tie securely with 100% cotton kitchen string.
4. Place onion wedges in a shallow roasting pan. Drizzle with 1 tablespoon melted butter and the olive oil; toss to coat. Arrange onion wedges in an even layer. Place meat on top. Season roast with additional salt and pepper.

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