WINTER FRUIT-STUFFED PORK TENDERLOIN

WINTER FRUIT-STUFFED PORK TENDERLOIN image

Yield 8 people

Number Of Ingredients 10

1/2 c dried cherries
1/2 c dried apricots
1/2 c dried figs
2 pork tenderloins (about 3 lbs total)
1 tsp salt
1 tsp fresh ground black pepper
1 c crumbled blue cheese (Stilton is good)
2 TBS extra-virgin olive oil
4 TBS butter
1/4 c honey (Sourwood is good)

Steps:

1. Mince the apricots, cherries and figs by hand or in a food processor. 2. Slice the tenderloin lengthwise, almost all the way through. Open and lay flat. Lay on plastic wrap, and cover with plastic wrap. Pound each tenderloin until it is about 1/2 inch thick. Remove the top piece of plastic. 3. Salt and pepper surface of pork. Divide fruit mixture in half and spread along tenderloin lengthwise. Top each with half of the cheese. Roll up each tenderloin, using the bottom piece of plastic to help you, tucking in the fruit and cheese as you go. Tie kitchen string every 2 inches around tenderloins, continuing to push in any cheese or fruit that may fall out. 4. Preheat oven to 350 degrees. 5. Heat the oil in a cast iron skillet over a medium-high heat. Sear the tied tenderloins, turning as each side is browned. Just trying to seal in the juices, not cook the pork all the way through. 6. Combine the butter and honey in a saucepan and heat until melted and blended. Drizzle the butter-honey sauce over the tenderloins. 7. Place the tenderloins on a baking sheet, seam-side down. Bake for 15-20 minutes, or until the meat reaches an internal temperature of 150 degrees. Remove the baking sheet and allow the tenderloin to rest for at least 10 minutes before slicing. This will keep the juices in the meat. 8. Snip off and discard the strings. Slice the pork into 1-inch-thick portions and serve.