All our left overs are gone and I must admit our little buttercup Homer (our French Bulldog) got spoilt with lots of leftover meat to help him on his road to recovery. As the New Year approaches and none of us can sadly go out wining and dining we simply have to make the most of what we have at home and a change to the turkey is a succulent stuffed garlic pork tenderloin cooked to perfection and served with all the trimmings and homemade apple sauce. This dish is sure to please everybody.
- 2.2 lbs. (1kg) pork tenderloin
- 2 tbsp. of salt
- ⅓ cup (40g) dried apricots and prunes
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. ground black pepper
- 1 tsp. salt •½ tsp. ground turmeric
- 2 tbsp. olive oil
- ⅔ cup (160ml) vegetable or chicken stock
- 1 orange, juiced
- 4 cloves garlic
- For the sauce:
- 1 tsp. honey
- 2 tbsp. potato starch
- Wash the pork and place it in a container. Add 2 tablespoons of salt, and cover with cold water, stir until the salt dissolves. Cover the dish and place it in the fridge overnight.
- Preheat the oven to 360°F (180°C). Remove the meat from the brine, dry it and use a narrow, sharp knife to punch through the center of the meat to create a tunnel. Stuff the pork with the apricots and prunes, pushing the fruits in through the slit made with the knife.
- Season the pork with the spices and herbs (thyme, oregano, paprika, pepper, salt and turmeric), and rub with the olive oil. Place in a hot frying pan and fry on each side for a few minutes to sear the meat.
- Place the prepared pork into an ovenproof dish and pour in the orange juice and stock. Add in the garlic and cover tightly with kitchen foil. Place in the oven and cook for 1 hour.
- Serve with roast potatoes and vegetables or potato gratin