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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 21-30 of 32

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  • on January 09, 2006

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    The pork was devine and the Port Wine Sauce was finger licking good!! Well worth the work!

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  • on January 07, 2006

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    I didn't have the liquer and didn't want to spend the bucks for 2 tablespoons, so I substituted almond extract (found this as a substitution on a web site. Anyway, the meat and sauce turned out beautiful and delicious. Very impressive dish. However, my family found the parsnips and pears a bit overwhelming. We found the only way they were good was to eat a small portion with each bite of meat. I will definitely make the tenderloin again, but not the pears and parsnips.

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  • on January 05, 2006

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    it looks delicious i just want to do it and eat it and share it with my friends

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  • on January 03, 2006

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    my girlfriend and I made this New Year's Eve and cooked it like Emeryl did on the show, wrapping the tenderloin in the prociutto and then tying it, not as part of the stuffing as I read in the recipe.
    We even splurged on a good bottle of port.
    We also fixed the salad and parsnips from this episode. It was great fun and the best pork tenderloin ever.

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  • on December 28, 2005

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    Emerill, You always make it look so simple when I watch you on TV, but the fact of the matter is, I didn't even need to write it down. I went out to the store, bought the ingredients, and made it the following day, without anything written down, ALL from Memory! That easy and it's fantastic. If only I had money to actually go out there and be a guest on your show, it'd be a dream come true. Oh well, It's gonna have to remain a dream for now.

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  • on February 14, 2005

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    I made the whole meal for theis episode and what a beautifully prepared meal it was. The pork was so tender you can cut it with your fork and the Port wine in the stuffing and the sauce was an incredible indulgence. The parsnip puree was the biggest suprise, as even the children goobled it up. A great change from sweet potatoe casseroles. The preparation was very simple and the results were fabulous. Thanks Emeril for yet another great meal!

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  • on January 24, 2005

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    Impressive dish, great taste. I had trouble with sauce (overreduced port so it burned but will try, try again! Pork and stuffing taste was excellent - I'm going to try more cheese next time. I used dried cherries but I'm sure cranberries would be fine as well. I also used a pinch of dried thyme vs. fresh and that worked OK. Try this recipe, you'll love it!

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  • on December 20, 2004

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    Absolutely fantastic. Well received. The sauce was perfect company with the pork.

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  • on December 18, 2004

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    This is ssssooooooooo good!!!! I followed every step except I used dried cranberries and my husband was so impressed. Just follow the recipe and instructions and you will never go wrong...thanks....

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  • on December 02, 2004

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    Everyone I serve this to loves it!!! I use the dried cherries, and it is absolutely wonderful!!

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