Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce - golden raisins

Method

• Preheat the oven to 400 degrees F.
• In a small bowl, combine the raisins and cranberries.
• In a small saucepan, bring the Port to a simmer.
• Pour over the dry fruit and let sit until plump, about 10 minutes.
• Drain well and let the fruit cool.
• In a medium skillet, heat the olive oil over medium heat.
• Add the shallots and garlic and cook, stirring, until soft, about 1 minute.
• Add the bread crumbs, thyme, salt, and pepper and stir until the bread crumbs are lightly toasted, about 1 minute.
• Remove from the heat and let cool.
• In a medium bowl, combine the cooled fruit and bread crumb mixture.
• Add the cheese and stir to combine.
• Lay the prosciutto slices over the butterflied pork to cover.
• Starting about 1/2-inch from the bottom and leaving 1/2-inch on either side, lay the bread crumb mixture in a uniform line across the meat.
• Pull the bottom edge of meat up and over the filling and roll up into a thick cylinder.
• Using butcher's twine, tie the meat to seal.
• Rub with vegetable oil on all sides and lightly season with salt and pepper.
• In a large ovenproof skillet or roasting pan, sear the meat on all sides over medium-high heat, 3 to 5 minutes.
• Place in the oven and roast until cooked through and an instant-read thermometer registers an internal temperature of 155 degrees F to 160 degrees F, about 35 minutes.
• Remove from the oven and let rest for 10 minutes before carving.
• To serve, remove the butcher's twine from the roast and carve into slices about 1/2-inch thick.
• Spoon the Pear and Parsnip Puree onto the sides of 4 plates.
• Arrange the slices next to the puree, drizzle with the Port Wine Sauce and garnish with thyme sprigs.
• In a medium saucepan, bring the Port to a boil.
• Reduce the heat and cook at a low boil until reduced to a thick syrup, 1/4 to 1/3 cup in volume.
• Add the stock and cook until thick and reduced by half.
• Reduce the heat to low, and whisking constantly, add the butter several pieces at a time, adding more butter once the previous pieces have nearly been incorporated, removing the pan from the heat occasionally to prevent the sauce from getting too hot and breaking.
• Continue until the sauce is emulsified and all the butter has been added.
• Yield: about 3/4 cup
• Preheat the oven to 325 degrees F.
• In a baking dish, combine the parsnips, 2 tablespoons of the butter, the brown sugar, cinnamon, and allspice and cover tightly with aluminum foil.
• Bake until the parsnips are tender, about 45 minutes.
• Remove from the oven and uncover.
• In a large skillet, melt 1 tablespoon of the butter over medium heat.
• Add the pears and cook, stirring, for 3 minutes.
• Add the liqueur and tilt the pan to ignite the contents.
• (Alternately, remove from the heat, light with a match, and return to the heat.)
• Cook while flaming for 2 minutes.
• Transfer to a food processor.
• In a skillet, melt the remaining 3 tablespoons of butter over medium heat.
• Cook, swirling the pan, until the butter is golden brown and has a nutty aroma.
• Add the browned butter, baked parsnips and their cooking liquid to the food processor.
• Puree on high speed for 30 seconds.
• Add the sour cream, salt, and pepper and process until smooth.
• Serve immediately or cover to keep warm until ready to serve.
• Yield: 5 cups, 4 to 6 servings