Pork Tenderloin Stuffed With Prosciutto And Dried Fruit With Port Wine Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Pinch salt

4 ounces goat cheese, crumbled

2 tablespoons olive oil

1/2 cup minced shallots

1/2 cup fine dry breadcrumbs

1 cup Tawny Port

1/2 teaspoon chopped fresh thyme leaves

1/2 cup dried cherries

Pinch freshly ground black pepper

2 teaspoons minced garlic

Pear and Parsnip Puree, recipe follows

1 tablespoon plus 1 teaspoon vegetable oil

1/2 cup golden raisins

4 ounces prosciutto, thinly sliced

Port Wine Sauce, recipe follows

2 (3/4 pound to 1 pound each) pork tenderloins, butterflied and pounded slightly to an even thickness between sheets of plastic wrap

Fresh thyme sprigs, for garnish

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