Pork tenderloin stuffed with nuts
Serves 2 #STARFineFoods Ingredients: 1 pork tenderloin (ask your butcher for an open cut that can be filled) STAR extra-virgin olive oil Salt 4 oz selected nuts (almonds, walnuts, pine nuts, etc.) 2 oz prunes 2 oz dried apricots 3 us fl oz brandy 3 us fl oz meat stock 1 teaspoonful of honey 1 teaspoonful of butter Instructions:Cut the prunes and dried apricots into small pieces. Chop up the nuts (except the pine nuts) using a mincer or blender. Place them in a large bowl, add the honey and butter at room temperature and mix together well.
Arrange the nuts and dried fruit mix on the tenderloin and add salt. Roll up and close with cook’s string.
Warm the STAR extra-virgin olive oil in a frying pan and sear the tenderloin on both sides.
Place on an oven tray, sprinkle on some salt, drizzle on some olive oil and then pour on the meat stock and brandy. Roast at 356 ºF for 45–50 minutes, basting the meat regularly with the juices.
Ingredients
- 1 pork tenderloin (ask your butcher for an open cut that can be filled)
- STAR extra-virgin olive oil
- Salt
- 4 oz selected nuts (almonds, walnuts, pine nuts, etc.)
- 2 oz prunes
- 2 oz dried apricots
- 3 us fl oz brandy
- 3 us fl oz meat stock
- 1 teaspoonful of honey
- 1 teaspoonful of butter
Instructions
Cut the prunes and dried apricots into small pieces. Chop up the nuts (except the pine nuts) using a mincer or blender. Place them in a large bowl, add the honey and butter at room temperature and mix together well.
Arrange the nuts and dried fruit mix on the tenderloin and add salt. Roll up and close with cook’s string.
Warm the STAR extra-virgin olive oil in a frying pan and sear the tenderloin on both sides.
Place on an oven tray, sprinkle on some salt, drizzle on some olive oil and then pour on the meat stock and brandy. Roast at 356 ºF for 45–50 minutes, basting the meat regularly with the juices.
Cut the prunes and dried apricots into small pieces. Chop up the nuts (except the pine nuts) using a mincer or blender. Place them in a large bowl, add the honey and butter at room temperature and mix together well.
Arrange the nuts and dried fruit mix on the tenderloin and add salt. Roll up and close with cook’s string.
Warm the STAR extra-virgin olive oil in a frying pan and sear the tenderloin on both sides.
Place on an oven tray, sprinkle on some salt, drizzle on some olive oil and then pour on the meat stock and brandy. Roast at 356 ºF for 45–50 minutes, basting the meat regularly with the juices.
Total Time: 90 min
Serves: 2
