Pork Tenderloin with Apple and Rye Stuffing
- 6 tablespoons canola oil, divided
- 1/2 medium yellow onion, finely chopped
- 1 stalk celery, chopped
- 1 Granny Smith apple, peeled, cored and chopped
- 6 pitted prunes, chopped
- 1/3 cup pecans, finely chopped
- 3 tablespoons chopped fresh flat-leaf parsley
- 3/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- pinch grated nutmeg
- 2 cups 1/3-inch cubes rye bread
- 1 1/2 teaspoon fine sea salt, divided
- 1 cup plus 1 tablespoon all-purpose flour
- 1 (1.5-pound) pork tenderloin, cut crosswise into 12 pieces and pounded very thin
- 1/2 cup dry white wine
- 2 cups low-sodium chicken broth
- 2 tablespoons seedless raspberry jam
- 1/2 teaspoon ground black pepper, divided
Put 1 cup of the flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper into a wide, shallow dish and set aside. Spoon 2 heaping tablespoons stuffing onto the center of each pork slice. Roll pork around stuffing, tucking in the ends, and secure with wooden toothpicks. Dredge each piece of stuffed pork in flour, shaking off excess, and transfer to a large plate. In a small cup, stir together remaining flour and 2 tablespoons cold water until blended and set aside.
Add remaining oil to the skillet and heat over medium heat. Working in batches, cook pork, turning occasionally, until golden brown all over, 3 to 4 minutes. Transfer to a large platter as done. Deglaze the skillet by adding wine and stirring to scrape browned bits from the bottom of the skillet. Cook 1 minute. Stir in broth and jam, and bring mixture to a boil. Continue stirring until jam is dissolved. Arrange pork in the skillet in a single layer, cover and simmer for 15 minutes. Using a slotted spoon, transfer pork to a platter; remove toothpicks and cover to keep warm. Stir in flour and water mixture and return sauce to a boil, stirring constantly, until thickened. Pour sauce over pork and serve immediately.
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