Rate this recipe
4.3/5
(3 Votes)
Ingredients
- 3 3 3 lb pork tenderloin, butterflied & pounded out
- 2 2 2 lg onions, chopped
- 3/4 3/4 3/4 c hazelnuts, toasted
- 10-12 10-12 10-12 dried figs
- 10-12 10-12 10-12 Kalamatas
- olive oil
- 2 2 2 c red wine
- 2 2 2 c diced tomatoes
- 2-3 2-3 2-3 bay leaves
- S&P
Details
Adapted from google.com
Preparation
Step 1
Pulse cooked onions with figs and olives. Spread on pork, roll, tie, roast in wine & tomatoes @ 350 for 30 min.
Option:Cook cubed pork in all.
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