The Most Amazing Pork Tenderloin

This is the eve of the 2012 election. I have been completely devoured by the politics and think that, in the end of the day, most of it makes no difference. I hope that all of my friends are safe and sound and that they continue to find happiness and success regardless of a few points of income tax or interest one way or the other. I do hope that some of the social progress that we have made is not destroyed by narrow thinking politicians but I also believe that we have a checks and balances system that will prevail for what the majority of people want. Please vote tomorrow. Remember, this is what separates us from less fortunate souls on this planet. Regardless of your perceived station in life, you can make a difference. I think that the best part of living in the United States is the ability to complain. If you don’t vote you can’t complain.

Serves 4


  • 1 1/2 – 2 lb Pork Tenderloin
  • 1/2 Cup Dried Apricots
  • 1/2 Cup Dates
  • 1/2 Cup Chopped Walnuts
  • 3 Ounces Goat Cheese
  • 3-4 Tomatoes, chopped
  • 2 Celery Stalks, chopped
  • 2 Carrots, chopped
  • 1 Onion, chopped
  • 1 Cup Beef Stock
  • 1/2 Cup Saki or White Wine
  • Salt and Pepper


  • Dutch Oven
  • String
  • Chef’s Knife
  1. Pre heat oven to 350.
  2. Butterfly the pork lengthwise in order to create the widest butterfly.
  3. Layer the apricots, dates, walnuts and goat cheese inside the pork.
  4. Fold the butterfly back over itself.
  5. Tie one end with the string and spiral the string to the other end and tie off.
  6. Salt and pepper.
  7. Place in the dutch oven or deep, oven proof dish (with lid).
  8. Cover with the tomatoes (you can use a can of diced tomatoes), celery, carrots and onion.
  9. Pour over beef broth and wine.
  10. Roast for 45 minutes.

Serve with wild rice and a simple salad. You will call me and want to kiss me on the lips for this recipe but it happens to be my wife’s, so you will be in luck.




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