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Sunday, January 15, 2012

RECIPE: Stuffed Pork Loin (w/ dried fruit)

Pork Tenderloin is one of the easiest meats to cook in the slow cooker and is a GREAT offering to impress company. This recipe takes the pork loin up a notch by adding in the sweetness of dried fruit, while keeping the meat moist and delicious.

1 (4 lb.) Pork Tenderloin
2 tbsp. olive oil
1 medium onion, chopped
1.5 cups dried stone fruit (plums, peaches, apricots)
1/2 cup sherry
3 cloves of garlic, minced
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. dried thyme
2 tbsp. butter

  • Heat oil in skillet
  • Brown tenderloin over medium-high heat
  • Remove and set aside
  • Melt butter (safe skillet), add onions and cook until soft
  • Add sherry and cook a few minutes, scraping bits from pan, 3 minutes
  • Stir in fruit and spices, cook one minute and remove from heat
  • Butterfly tenderloin
  • Spread fruit/spice mixture onto roast
  • Bring the roast back together and tie with kitchen string
  • Pour 1 tablespoon over tenderloin
  • Cook on LOW for 5 hours
  • Remove roast from slow cooker and let stand 10 minutes before serving
  • Transfer cooking liquid into saucepan cook on high heat for three minutes to reduce sauce
  • Serve pork tenderloin with sauce
  • ENJOY!

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