Pork Tenderloin with Dried Plum Stuffing

Yield: 8     (serving size: 3 oz. pork + 3 tbsp. sauce)


cooking spray

1 1/3 cups finely chopped red onion

1/2 cup finely chopped celery

2 garlic cloves, minced

1 cup finely chopped fried plums

1/3 cup finely chopped pecans

1 tbsp. grated orange rind

1/4 cup fresh orange juice (about 1 medium orange)

2 tbsp. minced fresh parsley

1 tbsp. chopped fresh thyme

1 tbsp. chopped fresh rosemary

1/2 tsp. salt

1/2 cup water

1/4 tsp. freshly ground black pepper


1 (2 lbs.) boneless pork tenderloin, trimmed

1/4 tsp. salt

1/4 tsp. freshly ground black pepper


1 tbsp. all-purpose flour

1 1/2 cups fat-free, less-sodium chicken broth, divided

1/4 cup port or other sweet red wine

1 tbsp. Dijon mustard

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

optional flat leaf parsley sprigs

  1. Preheat oven to 425 degrees.
  2. To Prepare Stuffing – heat a large non-stick skillet over medium heat. COat pan with cooking spray. Add onion, celery and garlic; cook 7 minutes or until tender,stirring frequently. Remove from heat. Stir in dried plums and next (8) ingredients; set aside.
  3. To Prepare Pork – slice pork lengthwise, cutting to, but not though, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to 1/2-inch thickness using meat mallet or rolling pin. Remove plastic wrap; discard.
  4. Spread stuffing over pork, leaving a 1-inch border. Roll up tightly; secure at 1 1/2-inch  intervals with twine. Rub pork with 1/4 tsp. salt and 1/4 tsp. pepper. Place pork on rack in broiler pan coated with cooking spray. Bake at 425 degrees for 50 minutes or until meat thermometer inserted in center of pork registers 155 degrees.
  5. To Prepare Sauce – whisk together flour and 1/4 cup broth. Place roasting pan over medium heat. Add port, stirring to loosen browned bits. Whisk in flour mixture, mustard and 1 1/4 cups broth. Cook 2 minutes or until slightly thick, stirring frequently with whisk. Stir in 1/4 tsp. salt and 1/8 tsp. pepper. Serve with pork. Garnish with parsley, if desired.

CALORIES 260 (27% from fat); FAT 7.8g (sat. fat 2.6g); CHOL 74mg; SOD 489mg; CARB 20.1g; FIBER 2.9g; PROTEIN 26.2g

from The Complete Cooking Light Cookbook, 2006


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