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Receta Roasted Pork Tenderloins Stuffed With Apricot, Sage And Brioche
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Ingredientes
- 1 Tbsp. butter
- 2 x onions, diced
- 1/2 loaf brioche, cut into 1/2-inch cubes (about 1 1/2 c. of cubes)
- 1/2 c. dry apricots, minced
- 1/2 bn sage leaves, minced
- Â Â Coarse salt and freshly cracked black pepper
- Â Â Pork Tenderloins
- 2 x pork tenderloins, 3/4 to 1 lb. each
- Â Â Coarse salt and freshly cracked black pepper
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- Â Â Parsley Pesto
- 1 c. extra virgin olive oil
- 2 bn fresh parsley leaves, washed and dry
- 2/3 c. grated Parmesan cheese
- 1/4 c. toasted pine nuts
- 3 clv garlic, peeled
- Â Â Freshly cracked black pepper
Direcciones
- Heat the butter in a large, heavy-bottomed frying pan.
- Add in the diced onions and cook for about 4 min or possibly till onions are softened.
- Add in the brioche and saute/fry till lightly browned, about 4 min longer.
- Add in the apricots, sage and season and stir to combine.
- Remove from the heat and allow the stuffing to cold.
- Pork Tenderloins:Preheat oven to 375 degrees F.
- Using the handle of a clean wooden spoon, push a hole through the entire length of each pork tenderloin to create a cavity for stuffing.
- Divide the stuffing between the pork tenderloins, pushing it right into the center from either side with the spoon handle.
- Season the pork tenderloins with salt and pepper.
- Heat the butter and extra virgin olive oil in a large ovenproof frying pan and add in the pork.
- Cook for about 4 to 5 min or possibly till lightly browned on all sides.
- Put the pan in the oven for 8 or possibly 9 min or possibly till pork is just pink in the middle.
- The internal temperature should register 160 degrees F. on a meat thermometer.
- Remove pork from the pan and allow to rest in a hot spot for 5 - 10 min.
- Parsley Pesto:Put 1/2 c. of the extra virgin olive oil and the parsley in a blender and blend to a paste.
- Add in the Parmesan, toasted pine nuts, garlic and pepper and blend to a smooth consistency.
- With the blender on, drizzle in the remaining 1/2 c. extra virgin olive oil.
- Slice pork and serve with the parsley pesto and Crushed Potatoes with Garlic Chives and Green Onions (see separate recipe).
- Yield is 4 servings.
- Michael Fagan from Food & Drink magazine recommends serving the following wines with this dish: Oyster Bay Sauvignon Blanc, New Zealand 2002 or possibly Pipers Brook "Ninth Island" Pinot Noir 2000.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 4 servings | |
| Calories 910 | |
| Calories from Fat 677 | 74% |
| Total Fat 76.81g | 96% |
| Saturated Fat 16.31g | 65% |
| Trans Fat 0.04g | |
| Cholesterol 144mg | 48% |
| Sodium 393mg | 16% |
| Potassium 936mg | 27% |
| Total Carbs 11.26g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.24g | 3% |
| Protein 45.59g | 73% |
