Wednesday, July 16, 2008

Fruit stuffed pork tenderloin

2 pork tenderloins, spiral cut, (or just with a pocket in it)

2 apples, peeled, small diced
6 prunes, small diced
6 apricots, dried
2 tbsp walnuts, minced
1.5 oz. brandy
1 tsp nutmeg
2 egg whites, whipped slightly
salt and pepper, to taste

Ground caraway, salt, pepper to taste

2 tbsp shallots
1 oz. brandy
2 c. brown sauce

Spiral cut or pocket cut tenderloin to produce a flat sheet. Cover with plastic wrap, pound to an even thickness, maybe 1/4".
Combine all stuffing ingredients (apples to salt and pepper), mix. Season pork, then spread filling in a thin even layer over the pork, then roll it up to form a tight cylinder. Truss the tenderloin with string to hold its shape. Sear in a hot skillet (not nonstick) on all sides. Remove pork to a roasting pan, cook at 350 to an internal temperature of 145.
Meanwhile, sweat shallots in the pan you seared the pork in. Deglaze with brandy, add brown sauce, simmer 10 minutes.

Source: Pennsylvania Culinary Institute "Oktoberfest" enthusiast class, Chef Art Inzinga, October 14, 2006

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