Saturday, September 16, 2006

Stuffed Pork Tenderloin

Seasonal Recipe of the Week
This is the first meal I ever cooked for my husband. It was stuffed tenderloin of pork with apricots and prunes, and by dessert time — yes, I was dessert — the deal was sealed. Need I say more..?

1 pork tenderloin ( enough for 2-3 people)
8 dried apricots cut into slivers
1/4 cup dried cherries
6 pitted prunes cut into quarters
2 teaspoon thyme leaves
salt and pepper to taste
1 tablespoons dijon mustard
1 teaspoon soy sauce
Kitchen twine

Rinse and pat dry tenderloin. Cut it open and butterfly it out so it's flat. Sprinkle opening with salt and pepper, add soy sauce, 1 teaspoon thyme and mustard. Top with chopped dry fruit, close pork around filling and tie closed. Sprinkle with remaining thyme. Place loin on sheet pan and roast in a 350 degree oven for 20-25 minutes or until internal temperature reaches 160 degrees.

In the meantime make the sauce:

In a small sauce pan melt 1 cup apricot preserves with 2 tablespoons Dijon mustard, 2 tablespoon soy sauce, and 2 tablespoons water. Heat and stir and adjust to your taste. If you want spicy, you can add 1 pureed chipolte pepper. 5 minutes before pork is done, brush on some of this glaze. Careful, with so much sugar in the sauce it will burn fast. Serve the rest of the glaze on the side.