Fruit-Stuffed Pork Tenderloin
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 3/4 cup dried fruit mix, chopped (we tested with Mariani Harvest Medley)
- 3/4 teaspoon salt
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon leaf sage, crushed
- 3/4 cup soft breadcrumbs (homemade)
- 2 (1-pound) pork tenderloins
- 2 tablespoons olive oil
- 1/3 cup apple cider
- Hot cooked long-grain and wild rice
- Sauté celery and onion in 1 tablespoon hot oil in a large skillet over medium-high heat 5 minutes. Add dried fruit, and sauté 5 minutes or until onion is almost tender. Stir in salt, rosemary, and sage, and sauté 1 minute. Remove from heat, and stir in breadcrumbs.
- Butterfly each tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2" of other side. From bottom of cut, slice horizontally to 1/2" from left side; repeat procedure to right side.
- Spoon half of fruit mixture down center of 1 tenderloin, gently pressing with fingertips. Bring up sides of tenderloin, and tie at 1 1/2" intervals with string. Repeat procedure with remaining tenderloin and fruit mixture.
- Brown tenderloins in 2 tablespoons hot oil in a large skillet over medium heat. Place tenderloins in a 4 1/2-quart electric slow cooker. Pour cider over tenderloins. Cover and cook on HIGH 1 hour. Reduce to LOW and cook 1 1/2 hours or until a meat thermometer inserted in thickest portion of tenderloin registers 160°.
- Remove tenderloins to a serving platter. Let stand 10 minutes before slicing. Pour juices through a wire-mesh strainer over slices. Serve with long-grain and wild rice.
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