Fruit-Stuffed Pork Tenderloin
This recipe features juicy pork tenderloin stuffed to the seams with prunes, apples, and dried cranberries.
Serves: 8Hands-on: 1 hourTotal: 15 hoursDifficulty: Medium
- 8 Tbsp. kosher salt
- 8 1⁄2 cups water, divided
- 8 Tbsp. brown sugar
- 1 Tbsp. whole cloves
- 2 cinnamon sticks, crumbled
- 1 boneless pork tenderloin (4 lbs.), trimmed
- 8 dried apricots
- 1⁄2 cup dried cherries
- 1 large apple, peeled, cored, and chopped
- 1⁄2 tsp. ground ginger
- 1⁄4 tsp. ground allspice
- 1⁄2 tsp. salt
- 1⁄4 tsp. white pepper
- 2 cups white wine
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- In a large pot, bring 8 cups water, coarse salt, brown sugar, cloves, and crumbled cinnamon sticks to a boil. Reduce heat to a steady simmer and cook for 15 minutes. Remove from heat and cool completely.
- Using a sharp knife, slit tenderloin open lengthwise and parallel to the counter, so that it looks like an envelope (don’t cut all of the way through the loin). Submerge tenderloin completely in brine, cover, and refrigerate for at least 12 hours.
- Preheat oven to 325°F. Place apricots and dried cherries in a bowl and cover with hot water; plump for 20 minutes. Drain and toss with chopped apple. In a small bowl, whisk together ginger, allspice, table salt, and white pepper.
- Remove tenderloin from brine and pat dry. Spoon fruit mixture evenly into the slit of the pork loin. Tie tenderloin with kitchen string to secure stuffing inside. Season all sides of tenderloin with spice mixture.
- Place stuffed pork loin on a rack in a roasting pan, then pour white wine and 1⁄2 cup water in the bottom of the pan. Place in oven and cook for 45 minutes, or until a meat thermometer registers 145°F, basting with pan juices every 20 minutes.
- Remove pan from oven; increase heat to 500°F. Transfer pork to a cutting board, strain pan juices into a heat-resistant measuring cup, then place tenderloin back in the pan. Return it to the top rack of the oven and broil pork loin, 1 to 2 minutes per side, flipping once (watch it carefully to prevent over-browning). Remove pork loin from oven, return it to the cutting board, and tent it over with aluminum foil for 10 minutes.
- In a small bowl, whisk cornstarch with 1 tablespoon water to make a slurry. Skim away fat from pan juices, then transfer liquid to a saucepan. Heat over medium-low heat, bringing it to a steady simmer and cooking until liquid is reduced to 1 1⁄2 cups; slowly whisk in cornstarch slurry to thicken the sauce.
- To serve, remove string from tenderloin and cut into 1-inch slices. Spoon some of the sauce onto the platter and top with the tenderloin slices. Serve additional sauce on the side.