Best Pork Tenderloin Stuffed With Proscuitto And Dried Fruit With Port Wine Sauce Recipes

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PORK TENDERLOIN STUFFED WITH PROSCIUTTO AND DRIED FRUIT WITH PORT WINE SAUCE RECIPE



Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce Recipe image

Provided by Snook

Number Of Ingredients 17

1/2 cup golden raisins
1/2 cup dried cherries
1 cup Tawny Port
2 tablespoons olive oil
1/2 cup minced shallots
2 teaspoons minced garlic
1/2 cup fine dry breadcrumbs
1/2 teaspoon chopped fresh thyme leaves
Pinch salt
Pinch freshly ground black pepper
4 ounces goat cheese, crumbled
4 ounces prosciutto, thinly sliced
2 (3/4 pound to 1 pound each) pork tenderloins, butterflied and pounded slightly to an even thickness between sheets of plastic wrap
1 tablespoon plus 1 teaspoon vegetable oil
Pear and Parsnip Puree, recipe follows
Port Wine Sauce, recipe follows
Fresh thyme sprigs, for garnish

Steps:

  • Preheat the oven to 400 degrees F. In a small bowl, combine the raisins and cranberries. In a small saucepan, bring the Port to a simmer. Pour over the dry fruit and let sit until plump, about 10 minutes. Drain well and let the fruit cool. In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the bread crumbs, thyme, salt, and pepper and stir until the bread crumbs are lightly toasted, about 1 minute. Remove from the heat and let cool. In a medium bowl, combine the cooled fruit and bread crumb mixture. Add the cheese and stir to combine. Lay the prosciutto slices over the butterflied pork to cover. Starting about 1/2-inch from the bottom and leaving 1/2-inch on either side, lay the bread crumb mixture in a uniform line across the meat. Pull the bottom edge of meat up and over the filling and roll up into a thick cylinder. Using butcher's twine, tie the meat to seal. Rub with vegetable oil on all sides and lightly season with salt and pepper. In a large ovenproof skillet or roasting pan, sear the meat on all sides over medium-high heat, 3 to 5 minutes. Place in the oven and roast until cooked through and an instant-read thermometer registers an internal temperature of 155 degrees F to 160 degrees F, about 35 minutes. Remove from the oven and let rest for 10 minutes before carving. To serve, remove the butcher's twine from the roast and carve into slices about 1/2-inch thick. Spoon the Pear and Parsnip Puree onto the sides of 4 plates. Arrange the slices next to the puree, drizzle with the Port Wine Sauce and garnish with thyme sprigs. Port Wine Sauce: 1 (750ml) bottle Tawny Port 1 cup veal stock 1 stick very cold unsalted butter, cut into pieces In a medium saucepan, bring the Port to a boil. Reduce the heat and cook at a low boil until reduced to a thick syrup, 1/4 to 1/3 cup in volume. Add the stock and cook until thick and reduced by half. Reduce the heat to low, and whisking constantly, add the butter several pieces at a time, adding more butter once the previous pieces have nearly been incorporated, removing the pan from the heat occasionally to prevent the sauce from getting too hot and breaking. Continue until the sauce is emulsified and all the butter has been added. Yield: about 3/4 cup Pear and Parsnip Puree: 1 1/2 pounds parsnips, peeled and chopped 6 tablespoons unsalted butter 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 ripe Anjou pears, peeled, cored, and cut into 1-inch pieces 2 tablespoons Frangelico or other nut-flavored liqueur such as Nocello 1/2 cup sour cream 1/2 teaspoon salt 1/2 teaspoon freshly ground white pepper Preheat the oven to 325 degrees F. In a baking dish, combine the parsnips, 2 tablespoons of the butter, the brown sugar, cinnamon, and allspice and cover tightly with aluminum foil. Bake until the parsnips are tender, about 45 minutes. Remove from the oven and uncover. In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the pears and cook, stirring, for 3 minutes. Add the liqueur and tilt the pan to ignite the contents. (Alternately, remove from the heat, light with a match, and return to the heat.) Cook while flaming for 2 minutes. Transfer to a food processor. In a skillet, melt the remaining 3 tablespoons of butter over medium heat. Cook, swirling the pan, until the butter is golden brown and has a nutty aroma. Add the browned butter, baked parsnips and their cooking liquid to the food processor. Puree on high speed for 30 seconds. Add the sour cream, salt, and pepper and process until smooth. Serve immediately or cover to keep warm until ready to serve. Yield: 5 cups, 4 to 6 servings

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

MEDALLIONS OF PORK TENDERLOIN WITH DRIED FRUIT



Medallions of Pork Tenderloin With Dried Fruit image

Found this one in the Dallas Morning News and wanted to save. Sounds like a healthy, impressive dish that could be served for company. Later - I am adding a note now that I have made this dish. I would make double the sauce next time. It truly is a wonderful recipe. Give it a try!

Provided by TXOLDHAM

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin
salt & freshly ground black pepper
2 teaspoons canola oil
1 (14 1/2 ounce) can fat-free chicken broth
3/4 cup coarsely chopped dried apple
3/4 cup coarsely chopped pitted dried plum
1 tablespoon dijon-style mustard
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme

Steps:

  • Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides with salt and pepper.
  • In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 2 minutes per side. Transfer to a plate and set aside.
  • To the skillet, add the broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.
  • Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.
  • Serve immediately.

PORK TENDERLOIN WITH PORT SAUCE



Pork Tenderloin With Port Sauce image

Make and share this Pork Tenderloin With Port Sauce recipe from Food.com.

Provided by seahorse73

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil or 2 tablespoons vegetable oil
2 (1 lb) pork tenderloin, silver skin removed, and sliced crosswise into 1 inch pieces
coarse salt
fresh ground black pepper
1/2 cup port wine
1 cup chicken stock
2 tablespoons unsalted butter
1 teaspoon red wine vinegar, plus more to taste if desired

Steps:

  • Heat oil in a medium, heavy-bottomed skillet over high heat.
  • Pat pork dry, and season with salt and pepper.
  • Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
  • Transfer to a warm platter; set aside.
  • Remove skillet from heat.
  • Discard fat, and add port; return skillet to heat.
  • Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
  • Continue cooking until sauce is reduced to about 2 tablespoons.
  • Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
  • Whisk in butter, a little at a time, gently shaking pan while whisking.
  • Stir in vinegar.
  • Taste, and adjust for seasoning.
  • Spoon sauce over pork, and serve immediately.

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