Fruit-Stuffed Pork Loin
Our raisin and apricot filling adds a well-balanced sweetness to this tender juice pork loin, evoking memories of crisp Autumn air and leaves turning gold.
Total Time: 45-60 minutes
Yields: 4 servings
- 1 1/4 lbs. pork tenderloin
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup Sun-Maid Dried Halves Apricots
- 1/3 cup Sun-Maid Natural Raisins and Golden Raisins
- 2 tsps. chopped fresh rosemary (or 1 tsp. dried crushed)
- 1 Tbsp. olive oil
- 3/4 cup white wine
- 1 large apple (cored and thinly sliced)
- 1 Tbsp. cold butter (cut in pieces)
Preheat oven to 425°F.
Place tenderloin on cutting board. Slice lengthwise partway through, leaving 1/2" attached.
Cover with plastic wrap and pound with a malled (or press with palm of hand) to an even 3/8" thickness. Remove plastic.
Season pork with 1/8 tsp. of salt and pepper. Spread apricots and raisins lengthwise on center of pork. Sprinkle with rosemary.
Enclose fruit, securing long sides of pork with toothpicks about 2" apart, tucking ends in. If desired, weave in a few stems of fresh rosemary.
Season with remaining salt and pepper.
Heat a skillet over med-hi heat. Add olive oil and place the pork seam side down. Cook 6-8 mins. turning to brown it evenly.
Remove pork from skillet and place in a metal roasting pan. Bake 20 mins. or until internal temperature is 160°F.
Meanwhile, add wine and apples to the skillet, scraping browned bits from the bottom of it.
Bring to a simmer over med-hi heat, cover, and cook 3 mins. until apples are tender.
Gradually stir in butter and simmer until sauce is slightly reduced and thickened.
Slice pork crosswise into 1/2" slices. Serve with sauce.