Here is the meat portion of my Sunday dinner. I like using pork tenderloin because it is very versatile and easy to use…plus it is one of the leanest cuts of meat that you can buy! I like rubbing spices into the meat and then rolling it up around a filling for a tasty meat dish. This time I chose to use some fruit as it fit with the autumn theme and I had it in my cupboard.
2 medium sized pork tenderloin
1 granny smith apple
1 small handful of dried apricots, chopped
1/4 cup dried cranberries
2 tbsp cumin
1 tsp garlic powder
1 tsp cinnamon
1/8 tsp cloves
Dash cayenne pepper
1 tsp paprika
1. Place dried fruit in a microwave safe dish with 1 tbsp of water. Microwave on high for about 1-2 minutes or until fruit is soft and moist. Chop up apples.
2. Mix together spices in a bowl.
3. Cut each pork loin almost in half length-wise so that it looks like a butterfly. Pound flat with a meat tenderizer or with the bottom of a heavy glass like a beer mug (that’s what I use).
4. Rub 1/4 of the spices onto each side of the pork.
5. Divide the fruit mixture between the two loin in the middle and roll up. Secure with kitchen string.
6. Bake in 350F oven for about 45 minutes or until pork is 71C on the thermometer or just barely pink in the middle. Serve with a little bit of apple sauce!
7. Let cool for a few minutes and then cut into slices.