Stuffed Pork Tenderloin with Red Wine Prune Reduction and Dill-Creamed Potatoes

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Ingredients

Pork Tenderloin:

1 large pork tenderloin

6 oz orange juice

2 oz lemon juice

1/2 cup white wine

1 tbsp fresh chopped thyme

1 tbsp fresh chopped Rosemary

1 tbsp bay leaves

1 garlic bulb

1 small whole onion peeled and quartered

1 tsp ground ginger

1 tsp cayenne

1/2 cup salt

1/2 cup sugar

1/2 cup water

Dill-Creamed Potatoes:

6 medium-large potatoes

2 tbsp butter

2 tbsp flour

1 1/2 cups cream or half-and-half

1/2 tsp kosher salt

1/4 tsp white pepper

2 tbsp finely chopped fresh dill

Red Wine Prune Reduction:

1 bottle red wine

2 cups chicken broth

1 (9 oz) bag Sunsweet® DNoir Preservative Free Prunes

3 sprigs fresh thyme

2 halved cloves of garlic

3 tbsp salt

3 tbsp sugar

1 tbsp Worcestershire sauce

2 tbsp BBQ sauce

Instructions

Brine:
Peel and mash the garlic cloves. Mix all the ingredients, including the pork shoulder, and let it brine for a minimum of 2 hours, preferably overnight.

Pork Tenderloin:
Preheat oven to 375F. Remove pork from the brine and rinse in cold water. Using a sharp knife, slit tenderloin open length-wise, so that it looks like an envelope. Remove prunes and insert into tenderloin in a row. Tie pork back together with kitchen string. Rub outside with olive oil, salt and pepper, then place in a roasting pan. Take a small amount of the reduction and lightly cover the pork, then place in the oven for about 1 hour or until meat thermometer reaches 160F. Take out and let rest for 5 minutes. Slice as desired and place on serving platter. Finish by drizzling the reduction over the pork.

Red Wine Prune Reduction:
In a large sauce pan on high heat pour the red wine and chicken broth and bring to a boil. Add the thyme, garlic, salt, sugar, Worcestershire and BBQ sauce. Reduce by occasionally stirring until the liquid has reduced to 1/3. Turn down heat to medium and add the prunes. Cook them for about 5 minutes and take off heat.

Dill-Creamed Potatoes:
Boil whole, unpeeled potatoes in unsalted water until fork-tender. Remove and allow to sit until cool enough to touch. Peel potatoes, then chop into 1 dice. In a saucepan over medium-high heat, stir together butter and flour to make a light roux, but do not allow to darken. Add cream, salt and pepper, and whisk steadily until incorporated and thickened into a cream sauce, about 5 minutes. Stir in potatoes, turn heat to medium-low, and allow potatoes to stew just until warmed. Garnish with chopped dill and serve alongside pork.

Compliments of Falcor Winery,
Chef Chay Woerz