Fruit and Walnut Stuffed Pork Tenderloin
Fruit and Walnut Stuffed Pork Tenderloin | A juicy dish filled with a fruit-nut mixture and also coated with crunchy bread crumbs makes for a guest-worthy entree! This Tenderloin is totally worthy to be featured on any Holiday table. Instead of serving the same old turkey this year try something new!
All the prep work can be done a day or two before you serve your meal. Cut the pork tenderloin in lengthwise, cutting tom but NOT through the other side.
Lay plastic wrap on top and pound until both sides are equal.
Spread the fruit mixture on the pork leaving a 1/2-inch border.
Roll up jelly roll style starting with the long side and secure with cotton kitchen twine.
Brush on mustard and press on the topping.
What you get is a beautifully flavored tenderloin!
Fruit And Walnut-Stuffed Pork Loin
Ingredients
For the Filling:
- 1/2 cup dry red wine
- 1/4 cup dried cherries
- 1/4 cup dried apricots, chopped
- 1/4 cup dried plums, chopped
- 2 tablespoons orange juice
- 1/3 cup walnuts, chopped
- 2 tablespoons shallots, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon zest
For the Coating:
- 3/4 teaspoon salt
- 2 ounces panko bread crumbs
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
For the Tenderloin:
- 1 (2-1/2 pound) boneless center-cut pork loin roast, whole
- 2 tablespoons Dijon mustard
- cooking spray
Instructions
- Preheat oven to 400 degrees.
For the Filling:
- Add the wine, cherries, apricots, plums and orange juice to a medium microwave-safe bowl; microwave at high 2 minutes.
- Let stand 10 minutes or until fruit is plump.
- Drain mixture through a sieve, reserving fruit mixture.
- Combine fruit mixture, walnuts, shallots, salt and zest.
For the Coating:
- In a small bowl mix together salt, panko, thyme, pepper and garlic.
For the Tenderloin:
- Starting from the center,cut pork in half lengthwise, cutting to, but NOT through, other side; open halves, laying the pork flat.
- Cover with plastic warp; pound to an even thickness.
- Discard plastic wrap.
- Spread fruit mixture over pork, leaving a 1/2-inch border; roll up pork, jelly-roll fashion, starting with one long side; secure with cotton kitchen twine.
- Brush evenly with mustard.
- Sprinkle bread-crumb mixture over pork; press gently to adhere.
- Place a wire rack in a pan lined with foil; spray rack with non stick cooking spray.
- Bake 55 minutes or until a meat thermometer inserted in the thickest party registers 155 degrees.
- Let stand 10 minutes; remove twine and cut into 16 (1/2-inch-thick) slices.
MORE DINNER RECIPES
ROASTED CHICKEN WITH POTATOES AND BACON 2. ALMOND CRUSTED COD 3. JALAPENO STEAK AND MUSHROOMS
Yum mm…. I would like this right now and it is WAY past dinner and not that close to breakfast 🙂
Oh, this look absolutely fantastic!! It’s been pinned and bookmarked, haha! Will be doing this very soon! Thanks so much for sharing!!
Jade @ Sweet Baby {Mason} James
YUM!!! That looks so good. I so hungry now!
Wow does that looks wonderful. Great pictures. We are having problems linking up to the Cast Party on Wednesdays. We love it and will keep trying every week. Great job.
Hi Sheryl,
This is a beautiful Pork Loin with a wonderful flavor combination. It is going on my “Special” list to cook. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday!
See you soon,
Miz Helen
Even though I’m new to your site, I love it. I’ve awarded you a little something to show that. You can see it here:
http://everydaymomsmeals.blogspot.com/2011/08/foodie-friends-and-blog-award.html
What a great post! The dish looks delicious and your pictures are fabulous. You make what could be an intimidating dish looks easy. Thanks for the great post!
Oh my goodness, I am drooling. This looks DIVINE! We are huge fans of pork loins in this house, and it is always nice to find a new way to prepare one.
Thanks so much for sharing with So Sweet Sundays! 🙂
Hi, friend! You’ve got so much creativity and I’m admiring them all. Can you please share your creative posts at the Creative Bloggers’ Party & Hop? Hope to see you there at the party 🙂
That looks absolutely amazing and delicious! Great job once again 🙂 Thanks for sharing with us on our link up party! See you again soon 🙂
Britney
http://www.jandmseyecandy.blogspot.com
just a note to tell you that i am featuring your stuff pork loin on fridays unfolded this week!
alison