Celebrate with holiday recipes!

Cooking for the holidays is as important as shopping for gifts.

Many wine lovers enjoy using wine as an ingredient in some of their recipes. The entrée below from the Put PORK on your FORK website reminds me of holiday cooking as it includes lemon slices, dried apricots and figs as well as two cups of red wine.

If you are looking for more holidays recipes, check out the Wine Trail Traveler recipe section and the list of recipes we suggest for Christmas and the holidays. Do you have the necessary ingredients you need for the holidays you celebrate? 

Stuffed Tenderloin with Honey Wine Sauce

Ingredients

2 Canadian PorkTenderloins, well trimmed, about 12 oz each
2 cups dry red wine
1T orange juice
2/3 cup honey
3 lemon slices
1/3 cup each, quartered dried apricots and figs
1 T dried rosemary, chopped  (or 1/4 cup fresh)
1/4 lb prosciutto, thinly sliced

Directions

1. In a saucepan, combine wine, orange juice, honey, lemon slices, apricots and figs. Bring to a boil; reduce heat and simmer 10 minutes.
2. Remove lemon slices, apricots and figs with a slotted spoon; discard lemon slices and reserve apricots and figs. 
3. Cut each tenderloin to, but not through, opposite side. Open like a book and flatten with a mallet to about 1/2″ (1.25cm) thick, pounding long edges together. Sprinkle rosemary, apricots and figs over the surface. Roll up tightly from long end. 
4. Wrap prosciutto slices around pork, tying in several places with string. 
5. Roast at 375ºF/190ºC for about 35 to 40 minutes, to an internal temperature of 155-160ºF (68-70ºC). Remove from oven. Tent loosely with foil; let rest 5 minutes. 
6. Meanwhile, gently boil wine mixture until reduced by half, about 20 minutes. 
7. Before serving, remove strings from pork; slice 1/2? (1.25cm) thick. Serve with honey wine sauce.

Recipe provided by Put PORK on your FORK.

Cheers,

Kathy