Stuffed roast pork
8 servings
Ingredients
| Quantity | 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 |
Directions
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