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Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce Recipe

Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce

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Average Rating:

Total Reviews: 32

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  • on July 01, 2012

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    I followed the recipe exactly and it was both delicious and beautiful! The mashed pears and parsnips were an excellent complement to the pork and Port wine sauce. I had to extend the cooking time for the parsnips and pears and the pork as well. Great choice for entertaining.

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  • on April 05, 2011

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    This is a great base recipe but definitely needs some adjustments. For us, it was far too sweet. The stuffing is sweet, the pear & parsnip puree is sweet, and the port reduction is very sweet. We all decided that it would be better without the port reduction (plus this shaves about $15 off of your grocery bill.

    Another note, the pear/parsnip puree portion of the recipe is about 5 times more than you actually want/need for four people.

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  • on March 02, 2011

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    Outstanding! Flavors are wonderful. Would be great meal for company. Served with creamy polenta & sauted snow peas.

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  • on February 10, 2011

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    So wonderful, but I followed readers suggestions and did most of it the day before. The port reduction was so excellent that I will make it often and use with other pork recipes.
    I don't like parsnips,so made sweet potato and pears--another hit.
    Thanks Emeril

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  • on December 26, 2010

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    Wonderful recipe! Made it for Christmas and got rave reviews. Only down side is it is time consuming. Next time, I'd make the puree and stuff the pork the night before. The port wine reduction was excellent and really set off the flavors. Definitely a great recipe for any special event you may have.

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  • on January 11, 2010

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    Can this be stuffed the night before, brought to room temperature, and cook the next night?

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  • on March 24, 2009

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    This pork recipe is fantastic. It leaves room for flexibility on the stuffing as well as we used apricots and craisins as well as some dried cherries. Everyone raved about how good it was. The port sauce was good as well except we did not use port but some other type of red wine.

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  • on February 25, 2009

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    This is my new favorite pork tenderloin recipe. In fact, i don't know that I'll ever go looking for another! The port sauce does take quite a lot of time to reduce down, so be aware of that and get it started well before the meat is scheduled to come out of the oven.

    I did not make the pear and parsnip puree.

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  • on February 08, 2009

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    This is truly a delicious elegant main course. I served it at an important dinner party and all the guests raved about it. It is a bit time consuming to make but well worth it. I made the pear and parsnip puree the day before AND stuffed and tied the pork tenderloin the night before the dinner. Excellent!

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  • on August 03, 2008

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    This was an AMAZING recipe...freezes really well. There were a couple of things I did differently though:

    1. Used dried apricots instead of golden raisins...only because that's what I had in the house.

    2. Didn't make the port sauce or the pear and parsnip puree, used a store bought cherry glaze to pour on top.

    3. Used a blend of garlic herb and mediterranian feta cheeses.

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