Fruit Stuffed Pork Tenderloin

For Mother’s Day, Eric found a recipe on AllRecipes for stuff leg of lamb. His rendition was delicious!

However, I immediately got the idea to use the recipe for pork tenderloin. This recipe is the result

Fruit Stuffed Pork Tenderloin

Filling:

• 1/2 cup coarsely chopped prunes
• 1/4 cup currants
• 1/4 dup creme de cassis liqueur
• 1/2 cup roasted almonds, chopped

Seasoning:

• 1-1/2 Tbsp minced fresh rosemary
• 1-1/2 Tbsp minced fresh thyme
• 1/2 tsp ground coriander
• 1-1/4 tsp salt
• 1 tsp ground black pepper
• 2 Tbsp chopped fresh mint (optional)

Pork:

• 2 large pork tenderloins (original recipe called for 4 lb boneless leg of lamb, rolled, tied)
• 3 cloves garlic, sliced
• 2 Tbsp olive oil

Sauce:

• 1/2 cup balsamic vinegar
• 5 Tbsp butter
• 3 Tbsp honey
• 1/3 cup thinly sliced, stemmed figs
• 5 tsp chopped fresh basil

GARNISH:

• 6 leaves mint
• 6 leaves basil

Preheat oven to 350 F (400 F for lamb).

FILLING: Combine the chopped prunes and currants with the creme de cassis in a small bowl. Mix in the almonds and mint; set aside.

When making with pork tenderloin, skip the mint. When making lamb, the mint is a good flavoring to have.

SEASONING: In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.

PORK: Remove excess fat and the silverside from the pork. Lay a tenderloin flat, and cut 3/4 of the way through on the thin side. Flop the pork onto the thick part, and put a slash into the thickest parts if more than 1″ thick. Cover with plastic wrap and pound to 1/4″ to 3/8″ thick. Repeat for the second tenderloin.

If making lamb: Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Cover with plastic wrap and and pound any thick parts to 3/4″ thick.

Sprinkle half of the herb mixture over the pork. Spread the prune/currant mixture evenly over the pork.

Roll up starting at one of the short sides, and tie with kitchen twine in 1″ intervals. Cut 9 slits about 1″ deep into the top of the pork, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.

Place pork seam-side up on a rack set in a roasting pan. Roast in the preheated oven for 40 minutes.

If making lamb: For medium-rare, a thermometer inserted into the center will read 140 F. Remove lamb from the oven and cover with foil.

Allow to rest for 15 minutes while proceeding with the recipe.

SAUCE: While the pork is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.

To serve, remove the twine from the pork and cut into 1/2″ thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.