| 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°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°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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