Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Golden raisins 3 cl Garlic; minced
6 Dried apricot halves; 2 tb Dry red wine
. coarsely chopped 1 1/4 lb Pork tenderloin
3 md Pitted prunes; coarsely 1/4 ts Salt
. chopped 1/4 ts Black pepper; fresh ground
2 oz Pecan halves

1. In small bowl, combine raisins, apricots, prunes, pecans, garlic
and wine, set aside for 5 minutes.

2. Preheat oven to 350øF. With a long sharp knife, cut a lengthwise
slit to within 1/2'' of bottom of the tenderloin to form a pocket.
Stuff with fruit mixture; tie with kitchen string in several places
to enclose filling. Place on rack and sprinkle with salt and pepper.

3. Roast 25-30 minutes, or unbl meat thermometer reaches 160øF. Let
stand 5 minutes before cutbng into 1/2'' slices.

Each seruing prouides: 1/2 FA, 2 l/2 P, 1/2 FR, 5 C. Per serving: 172
cal, 17 g pro, 8 g fat, 9 g car, 107 mg sod, 53 mg chol.

These recipes are adapted from Rutherford Hill Winery's Cuide to Wine,
Food and Healthy Living. To order a copy of this booklet, send a
stamped, self-addressed manila envelope to: Rutherford Hill Winery,
PO. Box 410, St. Helena, CA 94574; attn: Rutherford Hill Cookbook.
** Weight Watchers -- October 1991 **

Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-06-95

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