Brandy Marinated Pork Tenderloin Stuffed With Rice And Apricots Recipes

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.

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.

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.

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.

Steps:

• Cut the tenderloin into 1/2 inch thick pieces. Place on wax paper, apply salt and pepper lightly to both sides and press both sides with palm of hand. Saute in 2 to 3 tablespoons of olive oil for up to 2 minutes each side, do not cook through. Remove meat and place 3 shallots and 1 cup of sliced mushrooms into the pan. When transparent add 1/4 to 1/2 a cup of brandy and 3 tablespoons of no grain Dijon mustard. Stir until thickened and add I cup of whipping cream. Whisk to a sauce like consistency. Add the meat and broil until meat is done, about 5 to 10 minutes. Serve with garlic mashed potatoes.

Steps:

• Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover and flatten to 3/4-in. thickness., Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings. , Remove covering; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the water, gravy mix, mustard and sage. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Brush 2 tablespoons gravy over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into 9 slices. Serve with remaining gravy.

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.