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Рецепт Roasted Pork Tenderloins Stuffed With Apricot, Sage And Brioche
by Global Cookbook

Roasted Pork Tenderloins Stuffed With Apricot, Sage And Brioche
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Ингредиенты

  • 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
  •     Coarse salt and freshly cracked black pepper
  •     Pork Tenderloins
  • 2 x pork tenderloins, 3/4 to 1 lb. each
  •     Coarse salt and freshly cracked black pepper
  • 1 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  •     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
  •     Freshly cracked black pepper

Инструкции

  1. Heat the butter in a large, heavy-bottomed frying pan.
  2. Add in the diced onions and cook for about 4 min or possibly till onions are softened.
  3. Add in the brioche and saute/fry till lightly browned, about 4 min longer.
  4. Add in the apricots, sage and season and stir to combine.
  5. Remove from the heat and allow the stuffing to cold.
  6. Pork Tenderloins:Preheat oven to 375 degrees F.
  7. 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.
  8. Divide the stuffing between the pork tenderloins, pushing it right into the center from either side with the spoon handle.
  9. Season the pork tenderloins with salt and pepper.
  10. Heat the butter and extra virgin olive oil in a large ovenproof frying pan and add in the pork.
  11. Cook for about 4 to 5 min or possibly till lightly browned on all sides.
  12. Put the pan in the oven for 8 or possibly 9 min or possibly till pork is just pink in the middle.
  13. The internal temperature should register 160 degrees F. on a meat thermometer.
  14. Remove pork from the pan and allow to rest in a hot spot for 5 - 10 min.
  15. Parsley Pesto:Put 1/2 c. of the extra virgin olive oil and the parsley in a blender and blend to a paste.
  16. Add in the Parmesan, toasted pine nuts, garlic and pepper and blend to a smooth consistency.
  17. With the blender on, drizzle in the remaining 1/2 c. extra virgin olive oil.
  18. Slice pork and serve with the parsley pesto and Crushed Potatoes with Garlic Chives and Green Onions (see separate recipe).
  19. Yield is 4 servings.
  20. 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.