We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
- Level: Easy
- Total: 2 hr 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 42 mg
- Sodium
- 186 mg
- Level: Easy
- Total: 2 hr 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 42 mg
- Sodium
- 186 mg
Ingredients
Directions
Special equipment:
butcher's twine; an instant-read thermometer- Preheat the oven to 225 degrees F.
- Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
- Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
- Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
- In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.
Cook’s Note
To butterfly the tenderloin: About 1 inch from the bottom of the roast, cut horizontally while opening and unfurling, just before you get to the edge. Then make a diagonal cut into the remaining thicker portion of the loin and open up to create a flat and stuff-able tenderloin.
