Definitely a company dish. The mixed fruit filling complements the pork very well.
2-1/4 lbs lean boneless pork tenderloin, trimmed
(about 8x4x2 inch, 20x10x5 cm, size)
1 (14 oz) can of unsweetened applesauce
3 garlic cloves, minced
1/4 tsp salt
2 Tbsp brown sugar, packed
1/8 tsp ground cinnamon
1/16 tsp ground nutmeg
2 cups boiling water
1 cup mixed dried fruit (such as apricots, prunes and cranberries), diced
2 tsp canola oil
1 Tbsp dried mixed herbs
1 garlic clove, minced (optional)
Freshly ground pepper, generous sprinkle
1/4 cup white wine (or apple juice), optional
2 Tbsp cornstarch
1/4 cup sherry (or non-alcohol sherry)
1/2 tsp ground cinnamon
Butterfly tenderloing by cutting horizontally lengthwise, not quite through center. Open falt, Pound with mallet or rolling pin to an even thickness.
Combine 1/3 cup applesauce with garlic and salt in small bowl. Spread on cut side of pork. Set aside remaining applesauce.
Combine sugar, cinnamon, nutmeg and boiling water in medium bowl. Add dried fruit. Soad for 10 minutes. Drain, reserving liquid. Pack fruit onto pork in even layer, leaving about 1 inch from edges on all 4 sides uncovered. Roll jelly-roll fashion. Tie with butcher’s string or use metal skewers to secure.
Combine canola oil, herbs, garlic, pepper and 1 Tbsp reserved applesauce in small dish. Coat pork. Place on rack in samll roaster or pan with sides. Add white wine to bottom of roaster. Cover. Bake in 325 F oven for about 1-1/4 hours until internal temperature reaches 160 F (75 C). Remove from oven. Tent with foil.
Combine cornstarch and reserved liquid in small saucepan. Add remaining applesauce (about 1-1/4 cups) and sherry. Heat and stir on medium until boiling and thickened. Makes about 2-2/3 cups sauce.
Remove foil from roast. Place on serving platter. Drizzle on sauce. Sprinkle with cinnamon and pepper. Serves 8.
CHOICES: 2 Fruit & Vegetable; 4 Protein
1 serving: 288 calories; 8.7 g total fat (74.6 cholesterol); 169 mg sodium; 29 g protein; 22 g carbohydrate; 3 g dietary fiber