Enjoy this decadent holiday recipe from Frisco Style Magazine

Prep Time: 30 minutes

Cook Time: 1.5 hours

Servings: 4 servings

INGREDIENTS

• 1/4 cup(s) bacon finely diced
• 1/2 cup(s) carrot finely diced
• 1/2 cup(s) potato finely diced
• 1/2 cup(s) raisins
• 1/4 cup(s) Worcestershire sauce
• 1/2 cup(s) onion finely diced
• 1/2 cup(s) each red & green bell pepper finely diced
• 1/4 cup(s) green onion chopped
• 1/4 cup(s) capers
• 1/2 cup(s) red wine
• 1 tablespoon(s) minced garlic
• 1/4 cup(s) green olive
• 1/4 cup(s) sliced almonds
• 1 tablespoon(s) tomato paste

FOR THE PORK TENDERLOIN MARINADE

• 1 cup(s) red wine
• 1 orange
• 2 cup(s) stuffing
• 1 pork tenderloin ~1- 1.5 lb
• 1 onion sliced
• 2 tablespoon(s) butter
• 2 tablespoon(s) honey
• 1/2 cup(s) chicken stock

FOR THE RED WINE SAUCE

• 4 ounce(s) butter
• 2 cup(s) dry red wine
• 2 large shallots peeled & thinly sliced
• 6 sprig(s) parsley finely chopped

FOR THE HOLIDAY RICE

• 2 tablespoon(s) oil
• 1 cup(s) long grain rice
• 1 teaspoon(s) molasses
• 1 teaspoon(s) salt
• 1/2 cup(s) vermicelli
• 1/2 cup(s) raisins
• 1 1/2 cup(s) chicken broth or water
• 1/2 cup vermicelli s
• 1/2 cup raisins s
• 1 1/2 cup chicken broth or water s

INSTRUCTIONS

1. In a sauté pan, add bacon and sauté for about 1 minute. Then add the onion, the pepper and the garlic and sauté until the onion is translucent.
2. Next add the carrots and the potatoes. Cook for 1 minute.
3. Next, add the rest of the ingredients and cook for another 5 minutes.
4. Season with salt and pepper and reserve.

FOR THE MARINADE:

1. Squeeze the orange and combine the orange juice with the wine. Marinate the pork for 1 hour.
2. Reserve marinade liquid.

FOR THE PORK TENDERLOIN:

1. Preheat the oven to 350 degrees.
2. Butterfly the pork: Make a 1-inch-deep incision down the length. Open the meat like a book so the tenderloin lies flat. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the stuffing and roll it into a cylinder; then season with salt and pepper.
3. In a sauté pan, melt the butter then add the honey and the pork loin and cook until lightly browned.
4. Place in a roasting pan on top of the sliced onion.
5. Add the stock and the marinade liquid. Put the pork loin into the oven and roast until brown on all sides, about 35 to 40 minutes.
6. Rest loin for 10 minutes.

FOR THE RED WINE SAUCE:

1. In a saucepan, melt 0.5 oz. butter. Add shallot and sweat until soft. Add parsley and wine and reduce by half.
2. Dice the remaining butter. Whisk butter into the sauce one piece at a time until smooth. Season with salt and pepper.
3. Strain and reserve.

FOR THE HOLIDAY RICE:

1. In a sauté pan heat the oil; add the vermicelli and cook until golden. Then add the rice, the raisins, and molasses and stir to combine.
2. Add the broth or water and bring to boil.
3. Add salt. When it starts to boil, reduce heat and let simmer for about 15 minutes.