|
 |
| Pork Tenderloin
|
| As a lean cut, pork tenderloin doesn’t bring a lot of flavor to the table. But when stuffed with a sweet-and-savory sauté of Wildfare Dried Apricots, shallot, garlic, hazelnuts, spinach, and rosemary, it’s a sensational sweet-and-savory centerpiece for any holiday, dinner party, or weeknight dinner.
|
Directions
1
|
Arrange rack in middle of oven and preheat to 325°F.
|
2
|
In a large non-stick skillet, sauteshallot in 1 tablespoon olive oil over medium heat until softened and just beginning to brown, about 5minutes.
|
3
|
Add garlic, hazelnuts, apricots, rosemary, and spinach and cook until spinach is wilted, about 2-3 minutes. Remove from the heat, stirin breadcrumbs, and allow mixture to cool completely.
|
4
|
Cut a deep slit all the way down the length of the pork. (Do not cut all the way through.) Lay the pork open like a book and gently pound to approximately 3/4 inch thick with a meat mallet.
|
5
|
Sprinkle the inside with kosher salt and freshly ground black pepper.
|
6
|
Spread the filling evenly over one half of the pork. Roll the pork up tightly and secure with lengths of kitchen twine, about 2 inches apart. Season liberally with salt and pepper.
|
7
|
In a large cast-iron skillet or dutch oven, heat 2 tablespoons olive oil over medium-high heat until just beginning to smoke. Sear pork on all sides until uniformly golden brown, 8-10 minutes total.
|
8
|
Place pan in the oven and bake for 15 minutes, or until the internal temperature reads 145°F.
|
9
|
Let the pork rest for 15 minutes, remove butcher’s twine, slice, and serve. (Optional: Finish with a drizzle ofaged balsamic vinegar.)
|
|
|
|
|
|
FEATURES:
