Yield: 8 servings
|¼ cup||Golden raisins|
|6||Dried apricot halves;|
|. coarsely chopped|
|3 mediums||Pitted prunes; coarsely|
|2 ounces||Pecan halves|
|3 cloves||Garlic; minced|
|2 tablespoons||Dry red wine|
|1¼ pounds||Pork tenderloin|
|¼ teaspoon||Black pepper; fresh ground|
1. In small bowl, combine raisins, apricots, prunes, pecans, garlic and wine, set aside for 5 minutes.
2. Preheat oven to 350øF. With a long sharp knife, cut a lengthwise slit to within ½'' of bottom of the tenderloin to form a pocket.
Stuff with fruit mixture; tie with kitchen string in several places to enclose filling. Place on rack and sprinkle with salt and pepper.
3. Roast 25-30 minutes, or unbl meat thermometer reaches 160øF. Let stand 5 minutes before cutbng into ½'' slices.
Each seruing prouides: ½ FA, 2 l/2 P, ½ FR, 5 C. Per serving: 172 cal, 17 g pro, 8 g fat, 9 g car, 107 mg sod, 53 mg chol.
These recipes are adapted from Rutherford Hill Winery's Cuide to Wine, Food and Healthy Living. To order a copy of this booklet, send a stamped, self-addressed manila envelope to: Rutherford Hill Winery, PO. Box 410, St. Helena, CA 94574; attn: Rutherford Hill Cookbook.
** Weight Watchers -- October 1991 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95