Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port ...

Get this all-star, easy-to-follow Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce recipe from Emeril Lagasse

Directions Preheat the oven to 400 degrees F.In a small bowl, combine the raisins and cranberries.In a small saucepan, bring the Port to a simmer. Pour over the dry fruit and let sit until...

  • Yield: 4 servings
  • Cooking time: 2 Hour 10 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • 1/2 cup golden raisins
  • 1/2 cup dried cherries
  • 1 cup Tawny Port
  • 2 tablespoons olive oil
  • 1/2 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/2 cup fine dry breadcrumbs
  • 1/2 teaspoon chopped fresh thyme leaves
  • Pinch salt
  • Pinch freshly ground black pepper
  • 4 ounces goat cheese, crumbled
  • 4 ounces prosciutto, thinly sliced
  • 2 (3/4 pound to 1 pound each) pork tenderloins, butterflied and pounded slightly to an even thickness between sheets of plastic wrap
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • Pear and Parsnip Puree, recipe follows
  • Port Wine Sauce, recipe follows
  • Fresh thyme sprigs, for garnish
  • 1 (750ml) bottle Tawny Port
  • 1 cup veal stock
  • 1 stick very cold unsalted butter, cut into pieces
  • 1 1/2 pounds parsnips, peeled and chopped
  • 6 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 4 ripe Anjou pears, peeled, cored, and cut into 1-inch pieces
  • 2 tablespoons Frangelico or other nut-flavored liqueur such as Nocello
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper

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