Stuffed roast pork

Yield: 8 servings

Measure Ingredient
¼ cup Golden raisins
6 Dried apricot halves;
. coarsely chopped
3 mediums Pitted prunes; coarsely
. chopped
2 ounces Pecan halves
3 cloves Garlic; minced
2 tablespoons Dry red wine
1¼ pounds Pork tenderloin
¼ teaspoon Salt
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

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