Sunday, December 11, 2011

Fruited Pork Tenderloin

I'm not a big fan of pork, ordinarily, so I don't know what came over me as I threw a tenderloin into my shopping cart recently.  My repertoire of pork entrees in the past was rather nonexistent.  I remember serving pork chops smothered in cream of mushroom soup with onions to my family. I figured that was a good way to disguise them!  Sometimes it would be an occasional pork roast so I could have leftovers for a chili verde which is "out of this world", delicious!

Then, I did a little research into my Czech roots and found pork to be prevalent on the table, along with dumplings and cabbage.  I better learn to love it, or at least, cook with it more often.  Some neighborhood friends invited us to their home this summer and she fixed pork tenderloin, grilling it  on the barbecue.   The tenderloin had an Italian twist, with mascarpone/pesto filling  on the inside, and it was done to perfection!  I attempted to replicate it, but was not very successful.  (I guess I should have asked for a recipe)

Vi's barbecued pork tenderloin

This fruited pork tenderloin is a culmination of different ideas "rolled" into one.  It's definitely worth the effort!

Serves 4

1 lb pork tenderloin

salt and pepper

prunes - about 10, cut up (from a package)

fresh thyme leaves, 2 Tbsp + sprigs for garnish

1 egg

2 Tbsp spicy brown or horseradish mustard

1/2 cup seasoned breadcrumbs

2 tbsp olive oil

1 cup chicken broth

2 Tbsp butter

Slice open or butterfly the pork.  Pound with a mallet to tenderize.   Salt and pepper the inside and outside.  Place the prunes in the middle along with the thyme leaves.  Roll it up and secure with string.  Beat the egg and mustard in a pie pan.  The breadcrumbs will be in another pie pan.  Heat an oven proof or roasting pan on the stove top.  Add the oil.  Dredge the pork loin in the egg mixture and coat with the breadcrumbs.  Brown in the oil, on all sides.  Add the broth and butter to the pan.  Add the extra sprigs for garnish and flavor while roasting. 
Before adding to oven

Place in a preheated (350) oven and roast for another 30-35 minutes, turning once during the process.  Remove from the oven when the internal temperature reaches at least 170 degrees.  Let it "rest" for 10 minutes and then slice.  Serve with spaetzle or dumplings and Grandma's red cabbage.

1 comment:

  1. That's the idea of fusion food. This tenderloin looks perfect for me!