Prune Stuffed Tenderloin Recipes

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.

PRUNE-STUFFED TENDERLOIN

Steps:

• 1. Bring prunes and broth to a boil in a saucepan. Remove from heat and let stand for 10 minutes.2. Sauté celery and onion in oil until tender.3. Place bread cubes and poultry seasoning in a large bowl. Toss to mix. Add celery, onions, prunes, and broth. Toss lightly to blend. Add more broth if dressing is too dry.4. Preheat oven to 500°F. Trim excess fat from tenderloin. Cut lengthwise to within 1/2 inch of each end and almost to the bottom, leaving bottom connected. Open meat and pound sides of pocket to about 1/4 inch thickness.5. Combine garlic, fennel seeds, and pepper, and rub on the inside of the pocket.6. Spoon stuffing into opening of tenderloin. Press gently to close. Tie tenderloin securely with heavy string at 1-inch intervals.7. Place tenderloin on a roasting rack coated with vegetable spray. Place rack in roasting pan. Insert meat thermometer into thickest part of tenderloin.8. Place tenderloin in oven and immediately reduce temperature to 350°F. Cook 20 minutes, then brush on margarine and cook an additional 10-15 minutes until meat thermometer reaches 170°F.9. Remove from oven, cover with aluminum foil, and let stand 10 minutes before slicing into 4 equal portions.EXCHANGES1 Starch3 Lean Meat1/2 Vegetable1 FruitNUTRITION FACTSCalories 306 Calories from Fat 83Total Fat 9g Saturated Fat 2gCholesterol 65mgSodium 239mgTotal Carbohydrate 31g Dietary Fiber 4g Sugars 16gProtein 27g