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Roasted Pork Tenderloin stuffed with fruit in a creamy sauce

[An updated version of this recipe, as seen on TV, is available here].

I have been cooking quite a lot with pork tenderloin recently. It is 'the other white meat' after all, makes a change from chicken and roasts quicker than any beef. This is the way to have a pork roast on the table in an hour and half. In case you didn't know, pork tenderloin is the equivalent of the beef tenderloin or fillet, costs between $3-4 per pound, normally weighs about one pound and is frequently sold in packets of two tenderloins. So two pork tenderloins weighing about 2-2½ lbs. in total will feed about 6 average appetites together with all the fixings.

This is a Swedish recipe that is very tasty and the traditional accompaniments would be caramelized baby potatoes and cooked red cabbage. My son won't touch red cabbage and a head of red cabbage makes an awful lot of cooked red cabbage. So I cheat and buy a 1 lb. jar of Aunt Nellies red cabbage in the store. In Sweden this dish would normally be stuffed with apples and prunes. Prunes aren't that popular over here so I have substituted dried apricots.

Ingredients

1¼ lb. pork tenderloin fillet trimmed of fat and gristle
½ tsp. sugar
salt and pepper
2 peeled, cored, sliced and chopped granny smith apples
8-10 plump dried apricot halves or 4-5 large, plump prunes, halved and destoned.
2 tbsp. butter
1½ c chicken stock
2 cloves garlic, peeled and crushed (optional)
1 lb. baby carrots
½ c cream -heavy or whipping
1 tbsp. melted butter mixed with 1 tbsp. flour
1 - 2 tbsp. red currant jelly (readily available in most stores).

Method

1. Split the tenderloin lengthwise without cutting all the way through. Place between waxed paper or empty cereal bags and pound as flat as you can with a kitchen mallet.

2. Sprinkle pork with salt, pepper and sugar.

3. Cover the surface with chopped apples and either apricots or prunes.

4. Roll pork up carefully starting from short side to get a short, fat roll. Tie with string or secure with small skewers. I use the 3-4" stainless steel turkey skewers rather than wooden toothpicks.

5. In a heavy skillet, gently brown the fillet in the 2 tbsp. melted butter. Add the stock and scrape up all the bits from the bottom of the pan. Season with salt and pepper.

6. Transfer pork and liquid to an ovenproof dish, cover and bake in a preheated 350° oven for about 1 hour. Check to see if cooked by cutting in half through the center and look to see if any pink meat is still left. Pork suppliers say it should read 160° on an instant read thermometer, which is the temperature at which salmonella is destroyed. They also say we do not need to overcook pork as we used to do to prevent trichomonosis.

7. Remove pork from the cooking dish, remove string or skewers. Allow to rest, covered, for about 10 minutes while finishing sauce. Then slice thickly and serve with sauce.

8. Add redcurrant jelly and cream to gravy left in pan, thicken with mix of flour and butter (known as beurre manie), and cook for further 3 minutes over medium heat. Season to taste with salt and pepper if you need it. Add more redcurrant jelly for a slightly sweeter taste.

9. Serve meat with a little sauce poured over and rest served in a gravy boat.



PLEASE NOTE THAT SUBSTITUTIONS AND DIFFERENT METHODS WILL AFFECT FINAL TASTE.
© 2000-2005 Royal Temptations


Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.
 
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