Fruit-stuffed Pork Tenderloin

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So the first Sunday Roast of 2010 was not quite what I planned but was still delicious. Had planned chicken-fried steak w/ mashed taters & country gravy and southern green beans. But the cube steak (which is the Only way to make chicken-fried steak) was on sale and Sold Out so back to the planning board. Tenderloin was buy one / get one so that works and gives wonderful leftovers for lunch.

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My Heart split the tenderloin down the middle and cut slightly into the sides so that there was a pocket. Inside he put slices of granny smith apple then craisins and pecan pieces.

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He went ahead and used both tenderloin so that we would have lots of leftovers.

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Next spicy mango chutney and a drizzle of Bristol Cream. Then they were baked in a 375-degree oven for approximately 1 hour. They actually took a bit longer, we’re thinking the oven may be on the fritz… it doesn’t seem to be staying at temperature and/or making it to the temperature we are setting it. We’ll have to keep an eye on it.

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The final product was lovely though

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The sides were mashed red potatoes, my Heart’s amazing gravy with some of the juices from the tenderloin, BISTO, a bit of brown sugar, red wine AND a touch of sherry. Southern green beans – canned green beans simmered for about 90 minutes with fatback or country ham fat… totally NOT healthy but pretty damned delicious.

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Dessert: Caramel Queen – which is a recipe I promise I will share later. It is a caramel-y pudding (custard) with meringue and my Heart does a wonderful job!

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A bit of a sugar overload but absolutely wonderful.

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