PORK TENDERLOIN STUFFED WITH HERBS,
MARINATED PRUNES AND SERVED
WITH RED WINE REDUCTION
I decided to brine the Pork for 6 hours to ensure moist and tender meat. You can put almost any herb or spice into a brine as long as it contains salt and sugar. This is the ratio I used:
1 1/2 cups Kosher Salt
1 cup brown sugar
2 cloves garlic
3 star anise
Black Pepper corn
|It probably was not necessary to brine these succulent little Pork Tenderloins, |
but I did anyway. Because they were so small I only brined for 3 hours.
The Red Wine Reduction can be made a few days ahead, kept in the fridge and reheated before serving.
RED WINE REDUCTION:
2+ cups good red wine
1 garlic clove, minced
1 shallot, minced
2-3 Tbsp. unsalted butter
Salt/Pepper to taste
Heat the butter in a saucepan until bubbly. Add shallot, garlic and cook until just translucent. Do not brown. Add wine and turn to high heat to reduce by half. Add second tablespoon of butter. Season with salt/pepper. Add more butter to make a richer sauce. Strain pressing solids through a fine mesh strainer.
Begin by removing as much silver skin and sinew as possible. This takes a little time, but is well worth the effort as pork will be more tender.
With your sharpest knife cut the pork along the long side being careful not to cut all the way through. Open like a book to lay flat.
MAKE HERB PESTO OR PASTE:
I used: rosemary, parsley, basil, thyme and a little sage; 4 cloves garlic, salt and pepper. Blend thoroughly in a mini-max and add enough oil to make a spreadable paste.
|These are beautiful Pork Tenderloins from Mr. Feeney, |
our local butcher in Spiddal, Co Galway, IRE.
|These are the Irish Pork Tenderloins stuffed with herbs and prunes.|
|And here are the much larger Pork Tenderloins from Nogales, AZ.|
|Very happy my meat is ready to rest before getting browned and then roasted. |
I left out on the counter for about 2 hours until beginning the cooking.
|I couldn't get the Caul Fat here in Ireland, but these baby Tenderloins did not look |
like they would need it. I just covered the Tenderloins with a little more herb paste
and drizzled with the leftover wine from the marinated prunes.
Put the Pork in a 375 degree oven for 45 minutes. Check temperature with an internal meat thermometer. For Easter I had 3 very large Tenderloins roasting so total cooking time was 1 hour 15 minutes. The time will vary depending on size of meat (3 of the Irish Tenderloins equal 1 of the large U.S. Tenderloins) and how many pieces you are cooking at once. The internal temp should be 145 degrees as the meat will keep cooking after you take it out. Dry pork is not good. The Irish Tenderloin took much less time, but keep checking temp as it should also be done (medium rare) at 145 degrees. I cooked my Tenderloins for about 25 minutes.
As with so many recipes there are endless variations.
I hope this recipe inspires you to stuff your own Pork!
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|Sunrise from our bedroom window |
overlooking Galway Bay.