Stuffed Loin of Pork with Winter Fruit

Photo by Barbara B.
Adapted from epicurious.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from epicurious.com

Ingredients

  • 1

    pound pork tenderloin

  • prosciutto slices

  • 1/4

    cup blue cheese

  • 1/4

    cup goat cheese

  • 1/4

    cup dried cranberries

  • 1/4

    cup dried apricots

  • 1-2

    tablespoons apricot preserves

  • 3

    cloves garlic, slivered

  • 1-2

    tbs canola olive oil

  • 1/2

    tsp. salt

  • 1/4

    tsp. pepper

Directions

Using a sharp knife butterfly tenderloin. Lay the butterflied tenderloin flat and using plastic wrap to cover it, pound the tenderloin to an overall thickness of 1/2 inch. Remove plastic and place thin slices of prosciutto on the tenderloin leaving about 1 1/2 to 2 inches from the sides. Combine the crumbled blue cheese and goat cheese and sprinkle on the loin leaving the same amount of distance from the edges. Chop the dried fruit, combine and sprinkle the fruit over the cheese. Starting from the bottom, roll the tenderloin in a jelly roll style , then tie with butcher's twine at 2 inch interval. Rub with canola oil, salt and pepper. Bring apricot preserves to a boil, then remove from heat and set aside.Heat barbecue to high, place the loin in the center and cool with the lid closed for exactly 7 minutes, starting with the bottom side up. Turn the tenderloin and cook for another six minutes. After six minutes, brush the tenderloin with the apricot preserves and turn off the heat. Let the tenderloin remain on the barbecue for five minutes, then remove and let rest for about five minutes. Cut the loin into two inch rounds and serve. For an alternate cooking method, cook the tenderloin in a 425 degree oven for 25 minutes. Remove from the oven and brush the tenderloin with the apricot preserves and return to the oven to cook for another five minutes or until the thermometer measures 155 degrees.

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