Brandy Marinated Pork Tenderloin Stuffed With Rice And Apricots Recipes

PORK LOIN STUFFED WITH DRIED FRUIT

Steps:

• Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
• Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
• Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
• Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.

BRANDY MARINATED PORK TENDERLOIN STUFFED WITH RICE AND APRICOTS

Steps:

• combine oj, alcohol of your choice (pepper is optional. I did not use salt so it is up to you.
• Add cinnamon (I probably used more than a tbsp but most people would prefer to make the marinade and decide for themselves.
• For stuffing combine the following.
• Combine apple juice with rice and diced appricots (raisons or any dried fruit would work as well and cook according to directions for rice.
• it actually cooks a lot faster than normal due to the quantity, so check it after 10 minutes, or double it for left overs and use the recipe directions on your rice container.
• Butterfly pork and add stuffing. Tie with cooking string, and wrap in tin foil if you wish. It just makes less of a mess and it is still browned.
• Put in flavour wave machine setting 400 degrees.I stuffed mine really full so it took 40 minutes double the 20 minites they say for pork, but I stuffed it so that would take longer, as well I opened it up a couple of times because I did not have a recipe (since I just used what I had around.
• I would suggest checking it after 20 minute since depending on the amount of stuffing and where you placed the rack (I used the 4" which cooks more slowly.
• Let rest for 5 to q0 minutes with foii removed.
• I served brocolli with sesame seeds on the side.

ACHIOTE MARINATED PORK TENDERLOIN

Steps:

• Mix all marinade ingredients in a blender, the marinade should taste a bit salty.
• Put the pork in a large Ziploc bag and pour over the marinade. Refrigerate 1 to 4 hours.
• Preheat oven to 400°F Heat a large heavy skillet over high heat. Add two pork loins and brown on all sides. Remove from pan and transfer to a sheet tray. Brown the other two tenderloins. If you don't have a large pan you can do one at a time or brown them on the grill.
• Finish cooking in the oven another 10 to 15 minutes.

PORK TENDERLOIN STUFFED WITH BRIE AND MUSHROOMS

Steps:

• .Using a sharp knife, cut each pork tenderloin lengthwise, be careful not to slice right through the bottom.
• Open and flatten each loin and then set them aside.
• Heat butter in a large skillet over medium heat.
• Saute garlic, shallots and mushrooms.
• Add the spinach and saute briefly.
• Add the red wine and scrape up any browned bits.
• Remove from heat and add Brie, apple, walnuts and thyme.
• Season to taste with salt and pepper.
• When it is cool enough to work with spoon 1/2 of the stuffing onto each loin. Fold over to enclose the stuffing. Tie to secure.
• Brush very lightly with Canola oil.
• Roast at 375F (190C) for 25-30 minute until a meat thermometer registers 155F (68C).
• Remove from oven and tent loosely with foil. Let rest for 5 minutes.
• Remove string and slice to serve.

BOURBON-MARINATED PORK TENDERLOIN

Steps:

• Rinse tenderloins, and pat dry.
• Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
• Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.

EASY MARINATED PORK TENDERLOIN

Steps:

• Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
• Preheat an oven to 350 degrees F (175 degrees C).
• Transfer the pork loin to a baking dish; pour marinade over the pork.
• Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK TENDERLOIN STUFFED WITH CRANBERRIES, PECANS & RICE

Steps:

• STUFFING: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, about 5 minutes.
• Add brown and wild rice; stir to coat.
• Add the 1 cup of stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
• Add cranberries and pecans; fluff with fork and let cool.
• Preheat oven to 375F degrees.
• Trim any fat from pork.
• Make lengthwise cut in each tenderloin halfway through; open like a book.
• Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4" thickness.
• Mix egg into stuffing.
• Spoon half of it lengthwise down center of each tenderloin.
• Fold up tenderloins around stuffing.
• Tie with string at 1" intervals, tucking in and securing ends.
• In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins.
• Place skillet in oven; roast until just a hint of pink remains inside and juices run clear when pierced with a fork, about 25 minutes.
• Transfer to cutting board and tent with foil.
• Let sit for 10 minutes.
• Meanwhile, drain off any fat from skillet.
• Add the 3/4 cup of stock and cranberry juice; bring to boil, scraping up brown bits.
• Combine cornstarch with 1 tbsp of cold water; whisk into skillet and boil, stirring, until thickened (about 1 minute).
• Cut pork diagonally into 1/2" slices.
• Serve with sauce.

WILD RICE-STUFFED PORK LOIN

Steps:

• To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

PORK MEDALLIONS WITH BRANDY CREAM SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.