PORK ROAST STUFFED WITH APRICOTS AND PRUNES
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 8 to 10 minutes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
- Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.
PORK TENDERLOIN STUFFED WITH PRUNES
Steps:
- Soak prunes in water for 30 minutes. Drain prunes and reserve soaking liquid. Take each half pork tenderloin and using a long knife cut a lengthwise pocket in the center of each piece. Stuff each piece with 4 prunes. Combine beef and chicken broths. Boil a/b 35 min. until reduced to 1 cup. Melt 2 Tbsp butter in skillet over med heat. Add shallots, green onions, and carrots and Sauté until tender, a/b 10 minutes. Add vodka, soaking liquid, and reserved broth. Boil until liquid reduced to 1 cup (a/b 10 minutes). Strain sauce, pressing on solids. Discard solids. (Pork and sauce can be prepared one day ahead). Preheat oven to 425. Melt remaining 2 Tbsp butter in heavy oven-proof skillet. Add pork and Sauté until brown on all sides, a/b 10 minutes. Transfer to oven and roast 15 minutes, or until 165° . Add 1/4 cup cream to sauce and simmer until slightly thickened. Season to taste with salt, pepper, and tabasco. Slice pork crosswise. Spoon sauce over and serve immediately. Serves 4. Bon Appetit 3/96 Village Country Inn in Manchester Village, BT
PORK LOIN STUFFED WITH PRUNES
Steps:
- Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
- In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
- Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.
LOIN OF PORK STUFFED WITH PRUNES
Provided by Florence Fabricant
Categories dinner, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Two days in advance, place prunes in a bowl, add Armagnac, cover and refrigerate.
- Make a deep cut lengthwise down the middle of the pork. Spread meat out flat, like a book. Season with salt and pepper. Drain prunes well, reserving Armagnac for another use. Place prunes in double layer down the center of the pork. Close meat over them and tie at 1 1/2-inch intervals with butcher's cord. Dust with salt and pepper.
- Heat oven to 400 degrees. In a large heavy skillet or casserole, preferably enameled cast iron, add duck fat or oil. Sear meat over medium-high heat until lightly browned on all sides. Remove meat. Reduce heat to low, add carrot, onion and garlic and cook until softened but not brown. Add wine and reduce by half. Stir in tomatoes, thyme and bay leaf. Return meat to pan, add veal stock, bring to a simmer and place pan in oven.
- Cook 30 minutes, basting every 10 minutes. Reduce heat to 325 degrees, turn meat and continue cooking about one hour longer, basting every 10 to 15 minutes. Add water as needed to keep one inch of liquid in pan.
- Remove from oven. Place meat on cutting board, and tent with foil to keep warm. Gently simmer liquid in pan 5 minutes or so, then force through a sieve into a saucepan. Season to taste with salt and pepper.
- Slice pork and arrange on platter. Reheat sauce, spoon a little over the meat and pass the rest alongside.
Nutrition Facts : @context http, Calories 843, UnsaturatedFat 24 grams, Carbohydrate 35 grams, Fat 42 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1399 milligrams, Sugar 20 grams
LOIN OF PORK WITH PRUNES
Provided by James Beard
Categories Fruit Roast Prune Pork Tenderloin Fall Thyme Nutmeg House & Garden
Yield Serves 4 to 6
Number Of Ingredients 5
Steps:
- With a sharp knife, make a deep incision lengthwise along the thickest part of the meat. Spread the meat apart, and stuff the prunes into this opening. Sprinkle lightly with nutmeg, then press the meat together again and tie securely. Rub with the thyme and salt and pepper. Place on a rack in a shallow roasting pan. Roast in a 325°F. oven allowing about 23-25 minutes per pound, until the internal temperature reaches 165°F. when tested with a meat thermometer. Baste often with the pan juices and some of the wine marinade from the prunes. Serve with crisp sautéed potatoes, a good salad and a rosé wine or chilled champagne.
More about "pork tenderloin stuffed with prunes recipes"
STUFFED PORK TENDERLOIN WITH CALIFORNIA PRUNES - FOOD …
Web 2019-10-23 Sear for 2-3 minutes per side, or until the tenderloin easily releases from the bottom of the pan. Transfer the pan to the oven and …
From foodabovegold.com
Ratings 1Category Main Course, PorkCuisine AmericanTotal Time 1 hr
From foodabovegold.com
Ratings 1Category Main Course, PorkCuisine AmericanTotal Time 1 hr
- In a large skillet over medium heat, cook the pancetta until crispy. Add in the shallots, garlic, prunes and herbs and cook until the shallots are translucent. Strain the stuffing out of the fat andIn a large skillet over medium heat, cook the pancetta until crispy. Add in the shallots, garlic, prunes and herbs and cook until the shallots are translucent. Strain the stuffing out of the fat and transfer to a small bowl and set aside. Note: Do not discard any extra pancetta fat. Leave it in the pan for later.
- Preheat the oven to 400°F. Trim the silver skin off of the pork tenderloin and use a sharp knife to cut a deep slit down the length, leave about one inch intact. Open the tenderloin like a book and place it between two large pieces of plastic wrap. Use a meat mallet to pound the tenderloin until it is about ½ inch thick throughout.
See details
PORK TENDERLOIN STUFFED WITH TOULOUSE SAUSAGE AND …
Web Instructions. Preheat the oven to 200° C (400° F) Remove the casing from the sausages and put the meat in a medium size bowl. Add the prunes …
From charlottepuckette.com
Estimated Reading Time 2 mins
From charlottepuckette.com
Estimated Reading Time 2 mins
See details
PORK TENDERLOIN STUFFED WITH PRUNES | ANDREA'S KETO …
Web 2020-12-17 Pork Tenderloin Stuffed with Prunes Before anyone judges me and this recipe because of prunes because it's not being Keto, I …
From andreasketoworld.ca
Estimated Reading Time 5 mins
From andreasketoworld.ca
Estimated Reading Time 5 mins
See details
PRUNE-STUFFED PORK LOIN RECIPE | MYRECIPES
Web Place garlic, 1/2 tsp. salt, lemon juice and thyme on a cutting board. Mince into a paste. Rub paste all over stuffed loin, place fat side up in a roasting pan and pour 1/2 cup water around.
From myrecipes.com
From myrecipes.com
See details
PRUNE-STUFFED PORK TENDERLOIN - STEVEN AND CHRIS
Web 2013-04-17 Meanwhile, arrange pork tenderloins on work surface; slide four 12-inch (30 cm) pieces of kitchen twine underneath each tenderloin, spacing pieces of twine 2-inches (5 cm) apart. Arrange half of ...
From cbc.ca
From cbc.ca
See details
ROASTED LOIN OF PORK STUFFED WITH PRUNES | PBS FOOD
Web Roast 15 minutes. Add the reserved prunes and soaking liquid, and roast 10 minutes. Pour the stock into the pan, and continue cooking, basting the roast occasionally with the pan juices, until a ...
From pbs.org
From pbs.org
See details
PORK TENDERLOIN WITH PRUNES AND WHITE WINE – LAYLITA'S RECIPES
Web Recipe for stuffed pork tenderloin with prunes and baked in white wine. This stuffed pork dish also includes sauteed balsamic shallots and roasted pinenuts. 4.84 from 6 votes
From laylita.com
From laylita.com
See details
APRICOT AND PRUNE STUFFED PORK LOIN RECIPE - LANA’S COOKING
Web 2022-11-09 Twist the knife gently to enlarge the opening a little. Stuff the length of the roast with the dried fruit alternating prunes and apricots. If necessary, stuff halfway from …
From lanascooking.com
From lanascooking.com
See details
BRAISED PORK TENDERLOIN WITH PRUNES - EASY MEALS WITH VIDEO …
Web Very tender pork tenderloin recipe with prunes and a reduction of apple jus. ... Enjoy Rustic Braised Pork with Prunes and Apple Jus. Ingredients. 2 Pork tenderloins (fillets) …
From recipe30.com
From recipe30.com
See details
PORK TENDERLOIN ROAST WITH APPLES AND PRUNES | CIAO ITALIA
Web Mince the prunes then combine with the rosemary mixture. Stir in 2 tablespoons of the olive oil, salt and pepper. Spread the filling evenly over the pork. Roll the pork up tightly and …
From ciaoitalia.com
From ciaoitalia.com
See details
SLOW COOKER PRUNE STUFFED PORK TENDERLOIN RECIPE
Web 2014-09-27 Put the bread, garlic, ginger, allspice into a food processor and spoon the mixture inside the tenderloin. Place the prunes on top and fold the pork over. Secure …
From whattheredheadsaid.com
From whattheredheadsaid.com
See details
PORK TENDERLOIN WITH PORT AND PRUNES - FOOD & WINE
Web 2021-12-29 Add the broth, prunes, and the remaining 1/4 teaspoon salt. Boil until reduced to approximately 1/2 cup, about 3 minutes. Whisk in the remaining 1/2 teaspoon …
From foodandwine.com
From foodandwine.com
See details
STUFFED PORK FILLET WITH PRUNES - AINSLEY HARRIOTT
Web Method. Pre-heat the oven to 200C/400F/Gas Mark 6. Trim away any fat and membrane from the pork tenderloins and split lengthways, without cutting right through. Open each …
From ainsley-harriott.com
From ainsley-harriott.com
See details
ROAST PORK TENDERLOIN WINE - RECIPES - COOKS.COM
Web Wash pork under cold running water; dry ... little. Toss in tenderloin, sprig or 2 of ... 1/3 cup red wine; scrape residue.Put heat on lowest possible setting, cover. Roast 45 minutes. …
From cooks.com
From cooks.com
See details
PORK TENDERLOIN STUFFED WITH PRUNES RECIPE - IFOOD.TV
Web 2009-09-25 Pork Loin St. Louis Style- 20,000 Subscribers Special. By: 0815BBQ 0815BBQ
From ifood.tv
From ifood.tv
See details
PORK TENDERLOIN STUFFED WITH PRUNES RECIPE - IFOOD.TV
Web 2010-08-21 2. For Meat—Set out pork. 3. Trim off any excess fat. Using a sharp knife cut meat lengthwise about two-thirds through. 4. Set out prunes. 5. Using a sharp knife, …
From ifood.tv
From ifood.tv
See details
TOP 44 PORK TENDERLOIN WITH PRUNES RECIPE RECIPES
Web 2019-02-28 To brine the pork: Dissolve the salt and brown sugar in 2 cups cold water in a glass or … 2. To make the sauce and roast: Simmer the prunes in the red wine until …
From sahlah.hedbergandson.com
From sahlah.hedbergandson.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love