Herb Crusted Pork Tenderloin with Winter Spiced Fruits and Honey Confit

This herb crusted pork tenderloin served with our festive Winter Spiced Fruits and Honey Confit is a wonderful meal for the holiday table.  Our fruit and honey confit is made with dried apricots, sultanas, cranberries and cherries along with candied oranges, warm aromatic spices and rosemary, all of these flavors together pair exceptionally well with the tender pork.  We also mixed a little of the fruit confiture into the stuffing and it worked well with the savory herb flavors of the stuffing.

Herb Crusted Pork Tenderloin with Winter Spiced Fruits and Honey Confit

Ingredients:

Pork Tenderloin
1 Tbsp of each Fresh Herbs (sage, thyme, rosemary, oregano, parsley) - chopped
Salt and Pepper
Oil

Wozz! Winter Spiced Fruits and Honey Confit

Stuffing Ingredients ( We used pepperidge farm and followed package directions)
14 oz Stuffing Mix 
Chicken Stock
Celery
Onion
Butter

Method:

Preheat oven to 400 degrees F.

Spread the chopped herbs over a roasting tray or chopping board. Pat dry the pork with a paper towel.  Season the pork tenderloin with a good pinch of salt and cracked pepper before rolling in the fresh chopped herbs ensuring an even coating.

On stovetop on medium high heat, add oil to a thick bottom pan.  Seal pork tenderloin by searing on each side for approximately 2-3 minutes.

Transfer pork tenderloin to a roasting pan and place in oven. Roast for 30 minutes or until an internal temperature of 160 degrees F is reached in the thickest part.

Make stuffing according to package directions.  After stuffing mix has soaked up the stock and before transferring to the oven, fold in two Tbsp of Wozz! Winter Spiced Fruits and Honey Confit.  Transfer the stuffing to a baking dish, drizzling 1 more tablespoon of Winter Spiced Fruits and Honey over the top of stuffing.  Bake according to package directions.

Once pork tenderloin is finished roasting, remove from oven.  Serve with stuffing and spoon additional Wozz! Winter Spiced Fruits and Honey Confit over top of pork or serve on the side.