Name: Stuffed Roast Pork
Ingredients: 1/4 c Golden raisins; 6 Dried apricot halves;; . coarsely chopped; 3 md Pitted prunes; coarsely; . chopped; 2 oz Pecan halves; 3 cl Garlic; minced; 2 tb Dry red wine; 1 1/4 lb Pork tenderloin; 1/4 ts Salt; 1/4 ts Black pepper; fresh ground

CATEGORY	CUISINE	TAG	YIELD
Meats		Magazine, Meats, Entree	8	Servings

INGREDIENTS

1/4	c	Golden raisins
6		Dried apricot halves;
		. coarsely chopped
3	md	Pitted prunes; coarsely
		. chopped
2	oz	Pecan halves
3	cl	Garlic; minced
2	tb	Dry red wine
1 1/4	lb	Pork tenderloin
1/4	ts	Salt
1/4	ts	Black pepper; fresh ground

INSTRUCTIONS

1. In small bowl, combine raisins, apricots, prunes, pecans, garlic and
wine, set aside for 5 minutes.
2. Preheat oven to 350&deg;F. With a long sharp knife, cut a lengthwise slit to
within 1/2'' of bottom of the tenderloin to form a pocket. Stuff with fruit
mixture; tie with kitchen string in several places to enclose filling.
Place on rack and sprinkle with salt and pepper.
3. Roast 25-30 minutes, or unbl meat thermometer reaches 160&deg;F. Let stand 5
minutes before cutbng into 1/2'' slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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