1/2 cup “honey mustard” (1/4 cup brown sugar mixed with 1/4 cup brown or Dijon mustard)
10 ginger snaps crushed
1 cup apple brandy or apple jack
2 tablespoons tomato paste
Marinade Fruit: Chop the dried fruit into 1/4” (approx.) pieces.
Poach the fruit in the brandy. (Add water to cover fruit if necessary)
Cook until just tender. Drain fruit well reserving the liquid. Return juice to pan.
Add apple jelly, tomato paste, and balsamic vinegar, Blend well, reduce to 1/2. Set aside. Fruit and sauce may be refrigerated.
Prepare Meat: Loin - Place meat on a cutting board fat side up. Using a very sharp knife, make 2 deep cuts from the center out toward each side stopping about 1/2” from the bottom so a view from the end looks like (^).
Open the “v"s you have created. Rub meat all over with salt, pepper, and crushed garlic. Fill each side with the drained fruit mixture.
Tie the meat back together with butchers’ string.
Coat the top and sides with “honey mustard”.
Place on a rack in a shallow roasting pan and roast, uncovered in a 400 degree oven (tenderloin can be grilled or pan seared) until internal temperature reaches 160 degrees.
Remove meat to “rest” on a cutting board or platter. Deglaze the pan with a little water or chicken stock and add juice to the reserved marinate.
Sauce: Bring liquid to a medium boil. Stir in crushed ginger snaps one tablespoon at a time.
As crumbs dissolve, the mixture thickens. Be careful not to make the sauce too thick..