Fruit Stuffed Pork Tenderloin & Lemony Amaretti

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Absolutely delicious dinner – entirely my Heart’s design and packed with great flavor.

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Peeled and sliced red pears.

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Two pork tenderloin.

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Deep slits were cut into each tenderloin then they were filled with slices of pears and slivered almonds…

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and a sprinkling of craisins

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Tied (if you don’t have string and/or don’t use it often – you can ask your grocery store meat butcher for some, they usually will give you a length) and then a bit of Bas Armagnac, which is a form of cognac.

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And some freshly ground pepper

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Whole head of cauliflower, cleaned and boiled whole

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Crackers and chopped pecans & almonds were cooked in a bunch of butter until brown

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Cooked for 400-degrees for 1 hour until core temperature reached 160-degrees

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Perfect – juicy and delicious

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The cooked cracker & nuts mixture was poured over the cauliflower

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Perfectly wonderful plate – cauliflower with crunchy bits, pork bites with pear, nuts, & cranberries, and mashed potatoes with pork gravy – YUM !

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Dessert: amaretti cookies drizzled with Lemoncello served with lemon sorbet and with a shot of lemon vodka for everyone on the side! Love the way my Heart concocts!

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