Glazed for Days Stuffed Pork Tenderloin
Serving Size / Yield
- 3 pound boneless pork tenderloin
- 1 cup of bourbon
- 1 cup of low sodium chicken broth
- 2 tablespoons dark molasses
- ¼ cup of cooking sherry
- ½ cup of dates
- ¼ cup of dried apricots
- ¼ cup of golden raisins
- ¼ cup of dried cranberries
- ¼ cup of pecans
- ¼ cup of walnuts
- ¼ cup chopped white onion
- 1 granny smith apple, peeled and chopped
- 1 tablespoon butter
- ¼ teaspoon garlic salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons dried thyme
Preheat oven to 350 degrees. While it is heating up chop the dates, apricots, pecans, and walnuts. Place the dried fruits in a bowl and add in the cooking sherry. Using a large frying pan, melt 1 tablespoon of butter and saute the onions and apples. Drain the dried fruit and add the fruit and remaining stuffing ingredients to the pan. Allow the stuffing to cook for 5 minutes. Remove from heat.
In a medium sauce pan, combine the chicken broth, molasses, and bourbon. Once it has been brought to a boil, remove it from heat.
Insert a sharpening steel into the thicker end of the tenderloin to create a hole that goes the length of the tenderloin, and then fill the hole with the stuffing. Place the tenderloin in a shallow roasting pan and then close the two ends with tooth picks. Finally, cover the tenderloin with the bourbon glaze and roast for about 60 minutes or until the internal temperature is 145. While the pork is roasting, baste with the glaze drippings every 10 minutes.