Fruit and Corn-Crusted Pork Tenderloin
The colorful filling makes this a very pretty presentation. It also is delicious—and perfect for entertaining. If you have time, soak the dried fruits in a cup of warm water and the juice of half a lemon for 3–4 hours.
Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- 2 pork tenderloins, about ¾ lb. each
- 6 dried apricots, chopped
- ½ cup dried cranberries
- ¼ cup white raisins (sultanas)
- 2 Tbsp. wheat-free Worcestershire sauce
- 1 cup cornmeal
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- ½ cup extra-virgin olive oil
- Preheat the oven to 350°F.
- Butterfly each tenderloin and pound to an even thickness. Sprinkle the fruit over the pork and roll up each from a long side. Secure rolls with twine.
- Sprinkle both roasts with Worcestershire sauce.
- In a small bowl, make a paste with the cornmeal, salt, pepper, and olive oil. Spread it on the pork.
- Roast for 30 minutes. The crust should be golden brown and the pork pink.