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Category: Entrée

Stuffed Tenderloin with Honey Wine Sauce


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


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 the Put PORK on your FORK.

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