- 1 C white wine
- 1 bay leaf, crumbled
- 1 tsp dried thyme
- 2 large garlic cloves, minced or crushed through a press
- 2 lb pork loin (center-cut) roast
- 8 dried apricots
- 8 prunes
- 1 ½ C beef or chicken broth
- 3 Tbsp Dijon mustard
- 3 Tbsp brown sugar
- 1 ½ Tbsp corn starch
- 3 Tbsp water
- Place the pork tenderloin roast in a large resealable plastic bag.
- Combine the white wine, bay leaf, and dried thyme. Pour over the roast, seal the bag and refrigerate for 2 to 6 hours.
- Remove roast from the marinade and pat dry with a paper towel. Reserve the marinade for later use.
- Pre-heat the Memphis Pellet Grill to 350 F.
- Using a long thin knife cut a slit through the center of the roast horizontally, about 2 inches wide. Use your fingers to insert the dried fruit into the center of the roast. Do two at a time; one apricot and one prune so the fruit pieces sit side-by-side when pushed inside the roast. At this point, you can tie the tenderloin at 1-inch intervals to help the roast keep its shape during the braising process.
- Place the tied roast in a heavy casserole dish or roasting pan that has a tight-fitting lid. Strain the reserved marinade (using a sieve or strainer), and add ¾ C of the broth to the strained marinade (save the remaining broth for later use). Pour this mixture around the tenderloin roast. Cover the roasting pan or casserole with its lid. Place the roast on the bottom rack of the pre-heated Memphis, close the lid, and braise for 45 minutes. The internal temperature of the roast should reach 145 F by the end of this time period.
- Take the roast off the grill and turn the Memphis temperature up to 450 F. Remove the roast from the pan and strain the remaining juices into a saucepan. Set aside.
- Mix together the Dijon mustard and brown sugar to form a paste. Now remove the strings from the roast and smear the paste over the surface of the roast. Place the roast on a foil-covered pan and return it to the Memphis Pellet Grill (which should have reached 450 F by now). Close the lid and leave for 10 – 15 minutes until the glaze has browned and is bubbly. The internal temperature of the pork tenderloin will rise to 155 F during this time. Remove from the grill and let rest, loosely covered with foil, for 10 minutes.
- Mix together 2 Tbsp of cornstarch with 2 Tbsp water. Add the remaining ¾ C of beef stock to the roast juices that have been strained into a saucepan. Place over medium-high heat and bring to boiling point. Add the cornstarch/water mixture and stir the simmering sauce for 2 – 3 minutes while the sauce thickens. Keep the prepared sauce warm.
- Slice the rested meat and serve with the warm sauce on the side.
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