Plum Stuffed Pork Tenderloin in Plum Reduction Sauce

Description

Plum Stuffed Pork Tenderloin in Plum Reduction Sauce

Serves 8

Instructions:

1 Pork Tenderloin, about

2 ½ pounds 4 ounces bacon, cut up

8 ounces dried plum

1 cup dry bread crumb

1 teaspoon fresh Italian parsley, chopped

½ teaspoon fresh thyme leaves

½ teaspoons freshly ground black pepper

½ teaspoon juniper berries, crushed

2 carrots, peeled and cut into 1-inch chunks

2 ribs celery, trimmed and cut into 1-inch chunks

1 medium onion, cut into 1-inch chunks

1 cup dry white wine

½ cup chicken stock

Sauce:

½ cup dry red wine

½ cup chicken broth

8 dried dry plum, coarsely chopped

¼ cup current jam

¼ cup Slivovic Plum liquor or other plum liquor

2 sprigs fresh thyme

3 tablespoons unsalted butter, cut into pieces

Salt and freshly ground black pepper

Instructions:

Marinade the pork tenderloin in wine, juniper berries, salt and pepper in the refrigerator for two hours.

For the sauce: In a heavy medium saucepan, combine the wine, stock, plum, current jam, juniper berries, slivovic and thyme. Reduce over medium-high heat until reduced by half, about 30 minutes. Discard the thyme sprigs. Wisk in the butter. Season the sauce, to taste, with salt and pepper.

Melt the bacon in a large sauté pan. Add the carrots, celery and onion and brown. Arrange an oven rack one-third up from the bottom of the oven.

Preheat the oven to 350 degrees. Butterfly the pork with a thin-bladed knife, season with salt, pepper and juniper berries. Stuff the prepared pork with the dried plum, bread crumbs, parsley and thyme, roll up the roast jelly roll style and tie with kitchen string. Add to the sauté pan and brown on all sides. Add marinade and stock and heat.

Arrange the carrots, celery, and onion in the bottom of a 9-by-13-inch baking pan. Place the pork on top of the vegetables. Pour the sauce on top of them.

Roast the pork tenderloin, uncovered, for 25 minutes, or until an instant-read thermometer registers 145 degrees F. (Insert the thermometer into the meat portion of the pork roast, keeping the tip away from the fruit.) Remove from the oven, transfer the pork to a carving board, tent loosely with foil, and let rest for 10 minutes. Slice the pork and serve with reduction sauce, potatoes and spinach.

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