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| INGREDIENTS |
| 1 1/2 c |
vegetable broth, divided |
| 1 c |
mixed dried fruit bites |
| 1/2 c |
minced shallots, divided |
| 1/2 tsp |
minced garlic |
| 3 tbsp |
olive oil, divided |
| 1/4 c |
Italian bread crumbs |
| 1 lb |
pork tenderloin, silver skin removed |
| 1/4 tsp |
salt |
| 1/4 tsp |
pepper |
| 4 - 6 |
sage leaves |
| 8 oz |
sliced mushrooms |
| 1/4 c |
dry red wine |
| 1/8 tsp |
salt |
| 1/8 tsp |
pepper |
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|
| RECIPE |
- Preheat oven to 350 degrees F.
- Bring 1/2 cup of broth to a boil, add dried fruit, set aside and cool.
- Sauté 1/4 cup shallots and garlic in 1 TBSP olive oil in large skillet until tender.
- Stir in fruit mixture and bread crumbs, set aside.
- Cut tenderloin in half and pound to 1/2 inch thickness.
- Sprinkle both sides with salt and pepper.
- Spoon stuffing down middle of tenderloin, lay sage leaves on top and close and secure with toothpicks or string.
- Place on pan sprayed with cooking spray and roast for 35 minutes or until internal temperature is 160 degrees F.
- While pork is cooking, sauté remaining shallots in skillet with 1 TBSP oil, add mushrooms and sauté another 5 minutes.
- Add remaining broth and wine, let cook to reduce by half.
- Serve mushrooms with meat.
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| SERVING SUGGESTION |
SERVING SIZE:
1/4 of pork
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
420 |
|
| Total Fat |
15 g |
|
| Sodium |
500 mg |
|
| Total Carbohydrates |
40 g |
|
| Fiber |
3 g |
|
| Protein |
27 g |
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