Stuffed Roast Pork

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Servings: 8 Difficulty: Intermediate
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Sweet and savory pork tenderloin stuffed with golden raisins, apricots, prunes, and pecans
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This elegant yet approachable Stuffed Roast Pork Tenderloin is a perfect centerpiece for dinner parties or special family gatherings. The tender, juicy pork is enhanced by a flavorful stuffing of golden raisins, dried apricots, prunes, and crunchy pecans, all infused with garlic and red wine. The combination of sweet fruits and savory pork creates a complex, comforting flavor profile that is both sophisticated and satisfying. It’s surprisingly simple to prepare, requiring minimal ingredients and active time, making it an excellent choice for busy weeknights or holiday meals. Serve it sliced into medallions for a beautiful presentation that will impress your guests.

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Stuffed Roast Pork

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 116.8

Description

This elegant yet approachable Stuffed Roast Pork Tenderloin is a perfect centerpiece for dinner parties or special family gatherings. The tender, juicy pork is enhanced by a flavorful stuffing of golden raisins, dried apricots, prunes, and crunchy pecans, all infused with garlic and red wine. The combination of sweet fruits and savory pork creates a complex, comforting flavor profile that is both sophisticated and satisfying. It&# 226;€™s surprisingly simple to prepare, requiring minimal ingredients and active time, making it an excellent choice for busy weeknights or holiday meals. Serve it sliced into medallions for a beautiful presentation that will impress your guests.

Ingredients

Directions

  1. In a small bowl, combine the golden raisins, dried apricot halves, coarsely chopped pitted prunes, chopped pecan halves, minced garlic, and dry red wine. Let the mixture sit for 5 minutes to allow the fruits to plump and absorb the wine.
  2. Preheat your oven to 350ðF (175ðC).
  3. Using a long, sharp knife, cut a lengthwise slit into the pork tenderloin, stopping about 1/2 inch from the bottom, to create a pocket for the stuffing.
  4. Stuff the fruit and nut mixture into the pocket. Tie the tenderloin with kitchen twine at several intervals to secure the filling and maintain its shape.
  5. Place the stuffed tenderloin on a roasting rack. Sprinkle evenly with salt and freshly ground black pepper.
  6. Roast in the preheated oven for 25-30 minutes, or until an instant-read meat thermometer inserted into the thickest part registers 160ðF (71ðC).
  7. Remove from the oven and let the pork rest for 5 minutes before slicing into 1/2-inch medallions.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 116.8kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 3.5mg1%
Total Carbohydrate 28.4g10%
Dietary Fiber 3.6g15%
Sugars 24.9g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork tenderloin, stuffed pork, roast pork, golden raisins, dried apricots, prunes, pecans, garlic, red wine, easy dinner, holiday meal, fruit stuffing, oven roasted, main course, family dinner, special occasion, comfort food, quick roast, garlic pork, nutty flavor
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