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Fruit and Rosemary Filled Pork Tenderloins
Fabulous buffet option.
- 2 pork tenderloins, butterflied and opened lengthwise
- 1 golden delicious apple, diced (with peel intact)
- ⅓ cup of golden raisins
- ⅓ cup of dried cranberries or cherries
- 12 prunes, diced
- 2 fresh plums, cut into slices
- 8 dried apricot halves, sliced
- the zest and juice of one whole orange
- 1 tablespoon (T) of fresh, chopped rosemary
- 4 strips of bacon
- Juices, stock, and/or wine for use in deglazing the pan and as a reduction for sauce
- Preheat the oven to 400 degrees.
- Place the meat between two sheets of plastic wrap and spread it open lengthwise.
- Pound the meat to just less than ½ an inch thick using the flat side of a meat mallet.
- Prepare the fruits, mix them together, and use them to fill the cavity of the pork.
- Tie the pork closed with a string.
- Wrap the tenderloins with the bacon strips.
- Place the tenderloins in an oiled pan and roast on the center rack for 15 minutes.
- Turn the oven down to 300 degrees and roast the tenderloins for another 30 minutes.
- Use a meat thermometer to ensure that the internal temperature of the tenderloins is at least 170 degrees.
- If so, remove the tenderloins from the oven and let them rest for 10 minutes.
- Transfer the loins to a serving dish and let them stand until serving.
- Deglaze the roasting pan with a fruity vinegar, wine, orange juice, apple juice, or any combination of these.
- Pour the resulting contents into a saucepan and bring it to a boil.
- Turn down the stove heat and cook the sauce to reduce and concentrate the flavors.
- Strain into a dish.
Serve and enjoy! The sauce can be spooned over the pork as desired.