SAGE AND APRICOT STUFFED PORK TENDERLOIN

March 30, 2011 2 Comments

Apricot Stuffed Pork Tenderloin

One of the easiest meat dishes to prepare is the pork tenderloin. They are very lean and their skinny tubular shape allows them to cook quickly on a busy weeknight and slice and portion easily. It is readily available and no more expensive than some average cuts of beef. The tenderloin has less fat than other red meats and more protein than chicken breasts. Of all the pork products, the tenderloin is the healthiest choice and it pairs well with fruit flavors such as apricots or apples and woody spices such as sage or rosemary. NOTE 1: White wine may be substituted for Marsala. If you wish to avoid wine altogether then you may substitute homemade paleo chicken stock. NOTE 2: Filling can be made up to 24 hours in advance (Reheat before stuffing tenderloins.)

Sage And Apricot Stuffed Pork Tenderloin

INGREDIENTS (Serves 4):

  • 2 ea Natural Pork Tenderloins (aprox 1 lb. ea) – silver skin removed.
  • 10 ea. Dried Unsulphered Apricots – Chopped and soaked in the Marsala for 3o minutes
  • 6 oz. Marsala wine
  • 1 TBS Olive Oil
  • 1 ea. Medium yellow onion – chopped
  • 2 ea. Garlic Cloves – Crushed
  • 2 ea. Shallots – Sliced Thin
  • 4 TBS. Fresh sage leaves – chopped + 6-8 ea whole leaves reserved for garnish

SPECIAL EQUIPMENT: Cuisinart/Food Processor

PROCEDURE: Preheat oven to 350 degrees. Remove tenderloins from fridge 30 minutes before cooking. On stove, heat oil in skillet. Add onion and saute for 5-7 minutes. Add garlic and shallots and saute for 2-3 minutes. Add sage and saute for 1 minute. Add apricots and Marsala liquid to pan and bring to quick boil. Simmer until moisture is evaporated, then remove from heat and allow to cool for 5-10 minutes. Add cooled mixture to Cuisinart and puree until smooth. Slit tenderloins from end to end to form a pocket and evenly spoon aprox 1/2 of the filling into pockets. Place tenderloins on baking sheet and roast for 15 minutes. Carefully flip tenderloins over and coat top of them with remainder of apricot mixture. Bake for 15 -20 more minutes until done. Remove from oven, tent with foil and allow to rest for 10 minutes. Carefully slice tenderloins to preserve topping and filling and garnish platter with remainder of sage leaves.

NUTRITION INFO (Per Serving): 454 Calories, Total Fat 10.5g, Sat. Fat 2.9g, Cholest. 165.4mg, Sodium 135.8mg, Carb. 18.1g, Fiber 1.6g, Sugars 2.3g, Protein 60.7g


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2 Comments to “SAGE AND APRICOT STUFFED PORK TENDERLOIN”
  1. Elly says:

    I’m making this recipe for a dinner party tonight. Your recipe doesn’t clarify whether the Marsala is sweet or dry. Which does your recipe use? Thank you!

    • Craig says:

      Hi. Thanks for the question. I have used both types of Marsala and if your liquor or grocery store gives you a choice, that is great! Often many grocery stores here only care one kind (and it may only be domestic Paul Masson!)

      Decent Italian Marsala brands to look for are Florio and Opici. Your decision to use sweet or dry will depend on the sugar levels of the apricots. If they are sweet, I would use a drier wine, and the opposite, if the apricots are on the sour side.

      Good luck and have fun at your dinner party! C

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