Pork and Dried Fruit Roll

5 from 1 vote

Pork and Dried Fruit Roll

If you're looking for a dish combining savory and sweet flavors, this Pork and Dried Fruit Roll is definitely the perfect choice. Pork tenderloin is butterflied and filled with a mixture of dried apricots, prunes, and cranberries, then rolled and roasted to perfection. This recipe is an explosion of flavors ideal for any special occasion or dinner party!

Prep Time20

Cook Time30

Additional Time10

Total Time1

Course: Appetizers, Dinner

Cuisine: American

Servings: medallions

Calories: 106kcal

Author: Irina

Equipment

Ingredients

2 tablespoons olive oil
1 teaspoon salt or to taste
½ teaspoon ground black pepper or to taste
1 tablespoon Italian seasoning
2 cloves garlic minced
1 pound pork tenderloin or 1.5 pound
½ cup dried appricots chopped
½ cup prunes chopped
¼ cup dried cranberries

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Instructions

Preheat your oven to 375°F (190°C).
In a small bowl whisk together the olive oil, salt, ground black pepper, Italian seasoning, and garlic. Set aside.
2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 tablespoon Italian seasoning, 2 cloves garlic
Trim any fat and silver skin on the pork and butterfly it by slicing it lengthwise down the middle, being careful not to cut it all the way through. Open it like a book then make additional lengthwise cuts on the left and right sides to create a larger, more even opening
1 pound pork tenderloin
Cover the meat with plastic wrap and flatten it with a meat mallet to an even thickness.
Rub the seasoning evenly over both sides of the flattened meat.
Mix all the dried fruits together and spread them evenly over the butterflied pork tenderloin.
½ cup dried appricots, ½ cup prunes, ¼ cup dried cranberries
Carefully roll the tenderloin back up, starting from one long side. Secure the roll with kitchen twine, or toothpicks.
Heat an ovenproof skillet over medium-high heat. No need to add oil. Sear the pork roll on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for about 25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Take the pork out of the oven, place it on a cutting board, and allow it to cool for approximately 10 minutes.
Slice it into medallions and place them onto a serving plate.

Notes

When butterflying the pork tenderloin, make sure to cut evenly and not too deep. This ensures the meat rolls up smoothly and cooks evenly.

Make sure not to overfill the tenderloin with the fruit mixture, since it may be difficult to roll and secure.

Searing the pork roll in a hot skillet before roasting locks in the juices and adds a beautifully caramelized crust.

Allow the pork roll to rest for about 10 minutes after roasting. This helps the juices redistribute throughout the meat, making it more tender and flavorful.

Make sure to use a sharp knife to slice the roll into medallions. This ensures clean cuts and prevents the filling from spilling out.
When storing leftovers, allow the pork roll to cool completely at room temperature, wrap it tightly in aluminum foil or plastic wrap, place it in an airtight container, and store it in the fridge for up to 3 days. Reheat it in a preheated 325°F (165°C) oven for approximately 10 minutes, or until heated through.

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