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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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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 11-20 of 32

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  • on April 17, 2008

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    I substituted dries carnberries for the cherries and it came out just wonderfully. It's so easy and so good. The tawny port sauce is a must to go along with the pork.

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  • on March 10, 2008

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    We made this for a dinner with friends. It was pretty involved and it was worth it! The only thing that made me rate this recipe with 4 stars....there is no need to make the parsnip pear puree with this dish. I spent a long time preparing it, and it was a nice compliment to the meat, but not worth the effort. And we were left with TONS of the puree after the tenderloin was long gone. If anything, cut the recipe for the puree buy 2/3 and serve just a small amount on the side.

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  • on November 13, 2007

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    The blend of tenderloin with port infused fruit is great. I just did a port pan sauce, not the port glaze and it was awesome. Impress guests, or make for Monday night dinner. It's a great dish. The pear/parsnip dish is a great way to prepare parsnips. Wow.

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  • on March 28, 2007

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    This was the most fantastic dish! Made for a family birthday dinner, I am now the best cook in the family (sorry mom! The port wine sauce was incredible, and the best part was it was easy!! Stuffed the tenderloins the night before and all I had to do was sear and bake and make the sauce! I served it with sweet potatoes with sauteed onions and ginger (found on this website what a pair! Definitely a keeper

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  • on March 18, 2007

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    I made this dish for my husband last week and we were both crazy about it. I would make this for guests any day of the week! I added another 4 oz. of goat cheese and some fresh herbs (rosemary and thyme to the mixture.

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  • on March 04, 2007

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    This recipe proved to be extremely easy to prepare with a finally presentation equal to its phenominal flavor. The blend of fruits, shallots and cheese in the stuffing,along with the proscuitto, enhanced the flavor of the pork. The port wine sauce was the perfect topping for this blend of delectible flavors.

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  • on December 29, 2006

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    We made this for Christmas dinner. It impressed the family like never before. We substituted craisins for the dried cherries and raisins. We also served it with mashed potatoes. Our family loved it, even my impossible to please, you tried something new mother.

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  • on November 11, 2006

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    Made this for the first time for a dinner party, what a hit! I prepared the pork the night before and then just baked before guests arrived, made it very easy. Everyone loved it.

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  • on January 17, 2006

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    My husband made this and it was fantastic. A little time consuming but worth the effort. He needed to tie up the "roll" better so he had a hard time cutting and presenting this delicious dish.

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  • on January 09, 2006

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    I made this entire recipe yesterday and it was some of the best pork my husband and I have had! It took quite a while to prep and prepare everything, but it was SO worth it! I used goat cheese in the stuffing this time, but I may try feta or blue cheese next time. This is an incredible meal! The parsnips and pears were a huge hit, also, as was the port wine sauce. I highly recommend making all three components!

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