Pork Tenderloin with Feta & Dried Fruit

Name: Pork Tenderloin with Feta & Dried Fruit
Yield: 4 - 6 servings
Ingredients: 2 pork tenderloins (about 1 lb 5 oz / 600 g); 1 tbsp (15 mL) butter; 1/2 cup (125 mL) white wine; 1/2 cup (125 mL) chicken broth; 1/3 cup (80 mL) 35 % cream; 2 cups (500 mL) baby arugula; Stuffing; 1/2 cup (125 mL) Canadian Feta diced or crumbled; 1/4 cup (60 mL) red onion chopped; 1 clove garlic minced; 1/3 cup (80 mL) raisins or other dried fruit diced (cranberries; apples; apricots; dates...); 2 tbsp (30 mL) fresh parsley chopped; Ground pepper to taste

Our dietitians' favourite

Having friends over for dinner? Why not prepare this unique pork tenderloin with Feta and dried fruit recipe ? Serve with Havarti & coriander carrot purée.

Prep: 20 min
Cooking: 15 min

Yields 4 - 6 servings

Having friends over for dinner? Why not prepare the unique pork tenderloin with Feta and dried fruit proposed in this video? Serve with Havarti & coriander carrot purée.

Ingredients

2 pork tenderloins (about 1 lb 5 oz / 600 g)
1 tbsp (15 mL) butter
1/2 cup (125 mL) white wine
1/2 cup (125 mL) chicken broth
1/3 cup (80 mL) 35 % cream
2 cups (500 mL) baby arugula
Stuffing
1/2 cup (125 mL) Canadian Feta diced or crumbled
1/4 cup (60 mL) red onion chopped
1 clove garlic minced
1/3 cup (80 mL) raisins or other dried fruit diced (cranberries, apples, apricots, dates...)
2 tbsp (30 mL) fresh parsley chopped
Ground pepper to taste

READY FOR REWARDS?

Preparation

In a bowl, mix Feta cheese with onion, garlic, raisins (or other dried fruit), fresh parsley and ground pepper to taste.

Trim 2 inch (5 cm) off the skinny end of each tenderloin and make a slit, lengthwise, so you can split them open. Stuff tenderloins with Feta mixture, keeping it in the centre, and then close to trap in the stuffing. Tie with string.

In a skillet, melt butter over high heat and brown the stuffed meat on all sides. Deglaze with wine and broth. Cover and cook 10 minutes over medium heat.

Remove pork from skillet; untie string and let stand, covered with a foil sheet.

Strain cooking juices, bring to a boil, add cream, and simmer 4-5 minutes.

Serve the pork tenderloins sliced, along with the arugula, sauce and Havarti & coriander carrot purée.