Stuffed Pork Tenderloin, Red Wine Sauce and Holiday Rice

Enjoy this decadent holiday recipe from Frisco Style Magazine

Prep Time: 30 minutes

Cook Time: 1.5 hours

Servings: 4 servings

INGREDIENTS

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• 1/4 cup(s) bacon finely diced

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• 1/2 cup(s) carrot finely diced

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• 1/2 cup(s) potato finely diced

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• 1/2 cup(s) raisins

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• 1/4 cup(s) Worcestershire sauce

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• 1/2 cup(s) onion finely diced

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• 1/2 cup(s) each red & green bell pepper finely diced

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• 1/4 cup(s) green onion chopped

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• 1/4 cup(s) capers

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• 1/2 cup(s) red wine

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• 1 tablespoon(s) minced garlic

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• 1/4 cup(s) green olive

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• 1/4 cup(s) sliced almonds

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• 1 tablespoon(s) tomato paste

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FOR THE PORK TENDERLOIN MARINADE

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• 1 cup(s) red wine

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• 1 orange

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• 2 cup(s) stuffing

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• 1 pork tenderloin ~1- 1.5 lb

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• 1 onion sliced

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• 2 tablespoon(s) butter

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• 2 tablespoon(s) honey

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• 1/2 cup(s) chicken stock

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FOR THE RED WINE SAUCE

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• 4 ounce(s) butter

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• 2 cup(s) dry red wine

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• 2 large shallots peeled & thinly sliced

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• 6 sprig(s) parsley finely chopped

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FOR THE HOLIDAY RICE

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• 2 tablespoon(s) oil

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• 1 cup(s) long grain rice

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• 1 teaspoon(s) molasses

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• 1 teaspoon(s) salt

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• 1/2 cup(s) vermicelli

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• 1/2 cup(s) raisins

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• 1 1/2 cup(s) chicken broth or water

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• 1/2 cup vermicelli s

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• 1/2 cup raisins s

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• 1 1/2 cup chicken broth or water s

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INSTRUCTIONS

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1. In a sauté pan, add bacon and sauté for about 1 minute. Then add the onion, the pepper and the garlic and sauté until the onion is translucent.

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2. Next add the carrots and the potatoes. Cook for 1 minute.

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3. Next, add the rest of the ingredients and cook for another 5 minutes.

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4. Season with salt and pepper and reserve.

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FOR THE MARINADE:

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1. Squeeze the orange and combine the orange juice with the wine. Marinate the pork for 1 hour.

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2. Reserve marinade liquid.

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FOR THE PORK TENDERLOIN:

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1. Preheat the oven to 350 degrees.

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2. Butterfly the pork: Make a 1-inch-deep incision down the length. Open the meat like a book so the tenderloin lies flat. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the stuffing and roll it into a cylinder; then season with salt and pepper.

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3. In a sauté pan, melt the butter then add the honey and the pork loin and cook until lightly browned.

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4. Place in a roasting pan on top of the sliced onion.

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5. Add the stock and the marinade liquid. Put the pork loin into the oven and roast until brown on all sides, about 35 to 40 minutes.

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6. Rest loin for 10 minutes.

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FOR THE RED WINE SAUCE:

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1. In a saucepan, melt 0.5 oz. butter. Add shallot and sweat until soft. Add parsley and wine and reduce by half.

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2. Dice the remaining butter. Whisk butter into the sauce one piece at a time until smooth. Season with salt and pepper.

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3. Strain and reserve.

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FOR THE HOLIDAY RICE:

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1. In a sauté pan heat the oil; add the vermicelli and cook until golden. Then add the rice, the raisins, and molasses and stir to combine.

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2. Add the broth or water and bring to boil.

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3. Add salt. When it starts to boil, reduce heat and let simmer for about 15 minutes.

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