4 pounds pork tenderloin
2 teaspoons Judy a la carte house seasoning 1/2 cup dried apricots
1/2 cup dried cherries
1 medium shallot, chopped
1 tablespoons extra virgin olive oil, infused with garlic 1/2 cup pistachio nuts1/2 teaspoon Judy a la carte Herbes de Provence
1/2 cup apricot preserves
2 cups Heavy cream
2 cups low sodium chicken broth
Trim, butterfly, and pound pork tenderloin to even 1-inch thickness with mallet or bottom of heavy skillet.
For the Stuffing and Glaze:
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Heat in a medium skillet 1 tablespoon olive oil sauté shallots until golden, all pistachios and stir continually in skillet for about 30 seconds. Set aside.
In a food processor fitted with steel blade process apricots, cherries, shallots, Herbes de Provence, 1 teaspoon of house seasoning about 30 seconds. Add remaining olive oil and pistachio nuts process until mixture all comes together.
Spread the tenderloin with mixture roll, to fasten, tie with twine.
Place the stuffed roast on rack, brush one-half apricot preserves evenly over exposed surface of meat, pour in cream and chicken broth and roast 20 minutes. Remove roast from oven and, with tongs, rotate roast so that bottom side faces up. Brush exposed surface with remaining apricot preserves; return roast to oven and roast 25 minutes longer (preserves should be medium golden brown and internal temperature of both meat and stuffing should register 145 to 150 degrees on instant-read thermometer). Transfer roast to carving board, tent with foil, and let rest 5 minutes.
Cut off twine, slice, and serve with cream sauce on top. (If the cream sauce is to thin thicken it is 1 to 2 teaspoons of cornstarch that you mix in water to make slurry*)
*A mixture of a starch and a cold liquid. The starch — such as flour — or corn starch dissolves into the liquid and is easily incorporated as a thickening agent.
Per Serving: 606 Calories; 30g Fat (44.6% calories from fat); 54g Protein; 30g Carbohydrate; 2g Dietary Fiber; 200mg Cholesterol; 276mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 1 Other Carbohydrates.