Brandy Marinated Pork Tenderloin Stuffed With Rice And Apricots Recipes

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PORK LOIN STUFFED WITH DRIED FRUIT

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 14



Pork Loin Stuffed with Dried Fruit image

Steps:

  • Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
  • Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
  • Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
  • Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.

1/4 cup golden raisins
1/4 cup pitted prunes, chopped
1/4 cup dried apricots, chopped
1/4 cup brandy or apple brandy
3 tablespoons extra-virgin olive oil
1 shallot, chopped
1/2 Golden Delicious apple, chopped
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon plus 1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
3/4 cup low-sodium chicken broth
1 3-pound boneless center-cut pork loin roast

BRANDY MARINATED PORK TENDERLOIN STUFFED WITH RICE AND APRICOTS

I came up with this because it was raining and decided to use my flavour wave machine. I'm sure it would work on the bbq as well. you could use and dried fruit (if it is really dry soak it first

Provided by Chef at Heart

Categories     Pork

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8



Brandy Marinated Pork Tenderloin Stuffed With Rice and Apricots image

Steps:

  • combine oj, alcohol of your choice (pepper is optional. I did not use salt so it is up to you.
  • Add cinnamon (I probably used more than a tbsp but most people would prefer to make the marinade and decide for themselves.
  • For stuffing combine the following.
  • Combine apple juice with rice and diced appricots (raisons or any dried fruit would work as well and cook according to directions for rice.
  • it actually cooks a lot faster than normal due to the quantity, so check it after 10 minutes, or double it for left overs and use the recipe directions on your rice container.
  • Butterfly pork and add stuffing. Tie with cooking string, and wrap in tin foil if you wish. It just makes less of a mess and it is still browned.
  • Put in flavour wave machine setting 400 degrees.I stuffed mine really full so it took 40 minutes double the 20 minites they say for pork, but I stuffed it so that would take longer, as well I opened it up a couple of times because I did not have a recipe (since I just used what I had around.
  • I would suggest checking it after 20 minute since depending on the amount of stuffing and where you placed the rack (I used the 4" which cooks more slowly.
  • Let rest for 5 to q0 minutes with foii removed.
  • I served brocolli with sesame seeds on the side.

1 1/2 lbs pork tenderloin, butterfly
1 cup orange juice
1/4 cup brandy, brandy, wisky, spiced rum, whichever you have
1 tablespoon ground cinnamon
1 cup apple juice
1/2 cup basmati rice
1/3 cup apricot, dried, diced
1/8 teaspoon pepper (optional)

PORK ROAST STUFFED WITH APRICOTS AND PRUNES

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 8 to 10 minutes

Number Of Ingredients 5



Pork Roast Stuffed with Apricots and Prunes image

Steps:

  • Preheat oven to 350 degrees F.
  • Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
  • Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

1 whole center-cut boneless pork loin (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1 (6-ounce) jar apricot chutney
1 (16-ounce) box dried apricots
2 (16-ounce) boxes dried prunes

APRICOT-STUFFED PORK TENDERLOIN

"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9



Apricot-Stuffed Pork Tenderloin image

Steps:

  • Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.

1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup thinly sliced dried apricots
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 tablespoon butter, melted

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Yield 16

Number Of Ingredients 13



Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce image

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
  • Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
  • Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
  • Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  • Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch

PORK TENDERLOIN STUFFED WITH CRANBERRIES, PECANS & RICE

This is the best stuffed (or unstuffed) pork tenderloin I have ever tasted! The combination of the dried cranberries and pecans with the rice is superb and the tenderloin stays moist and tender. The recipe was adapted from Canadian Living Magazine.

Provided by MMers

Categories     Brown Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16



Pork Tenderloin Stuffed With Cranberries, Pecans & Rice image

Steps:

  • STUFFING: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, about 5 minutes.
  • Add brown and wild rice; stir to coat.
  • Add the 1 cup of stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
  • Add cranberries and pecans; fluff with fork and let cool.
  • Preheat oven to 375F degrees.
  • Trim any fat from pork.
  • Make lengthwise cut in each tenderloin halfway through; open like a book.
  • Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4" thickness.
  • Mix egg into stuffing.
  • Spoon half of it lengthwise down center of each tenderloin.
  • Fold up tenderloins around stuffing.
  • Tie with string at 1" intervals, tucking in and securing ends.
  • In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins.
  • Place skillet in oven; roast until just a hint of pink remains inside and juices run clear when pierced with a fork, about 25 minutes.
  • Transfer to cutting board and tent with foil.
  • Let sit for 10 minutes.
  • Meanwhile, drain off any fat from skillet.
  • Add the 3/4 cup of stock and cranberry juice; bring to boil, scraping up brown bits.
  • Combine cornstarch with 1 tbsp of cold water; whisk into skillet and boil, stirring, until thickened (about 1 minute).
  • Cut pork diagonally into 1/2" slices.
  • Serve with sauce.

Nutrition Facts : Calories 297.1, Fat 12.8, SaturatedFat 3, Cholesterol 110.1, Sodium 69.6, Carbohydrate 18.3, Fiber 1.7, Sugar 4, Protein 26.6

2 (12 ounce) pork tenderloin
2 teaspoons vegetable oil
3/4 cup low sodium beef broth
1/2 cup cranberry juice (or blend)
2 teaspoons cornstarch
1 teaspoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried sage
1/4 teaspoon pepper
1/4 cup brown rice
1/4 cup wild rice
1 cup low sodium beef broth
1/3 cup dried cranberries
1/4 cup chopped pecans
1 egg

WILD RICE-STUFFED PORK LOIN

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. -Kim Rubner, Worthington, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 14



Wild Rice-Stuffed Pork Loin image

Steps:

  • To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 547mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.

1 whole boneless pork loin roast (4 pounds), trimmed
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups wild rice, cooked and drained
1-1/2 cups coarsely chopped dried apricots
1 cup chopped onion
3/4 cup finely chopped celery
3/4 cup minced fresh parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 cup chicken broth
10 bacon strips
Apricot preserves, optional

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