Healing Starts with What’s on the Plate

AtlantiCare Regional Medical Center in Atlantic City is serving up something new behind the scenes. Executive Chef Christopher Bellino recently took the reins of the hospital’s culinary operations through AtlantiCare’s new partnership with Sodexo, a global leader known for raising the standard in healthcare dining.

With over 25 years of experience in well-known South Jersey restaurants and casinos, Chef Bellino brings a people-first approach to food. Whether he’s designing meals for patients with dietary needs or creating comfort-driven dishes for caregivers and visitors, his focus is to cook with purpose and provide a nourishing dining experience while at the hospital.

This month, he’s sharing a recipe from his own kitchen: Pork tenderloin with dried fruit and balsamic glaze. Chef Bellino says “it’s flavorful, easy to prepare and perfect for cooler weather. Paired with mashed sweet potatoes or roasted root vegetables, it’s a dish that feels special without being complicated.”

Check out the recipe below and bring a little chef-driven comfort to your own table.

Pork Tenderloin With Dried Fruit & Balsamic Glaze

Serves 4
Prep time 15 min
Cook time 30-35 minutes

Ingredients

• 2lb. avg. pork tenderloin (trimmed)
• 1 Tbsp olive oil
• 1 tsp kosher salt
• ½ tsp coarse black pepper
• 1 tsp dried thyme
• ½ cup balsamic vinegar
• 2 tbsp honey
• ½ cup dried apricots chopped finely
• ¼ cup dried cranberries
• ¼ cup dried cherries

Preparation

Preheat oven to 400 degrees.

With a long skinny knife (boning knife) from one end of the tenderloin, poke a hole through to the other side of the pork tenderloin. CAREFULLY!

Mix all the dried fruit and thyme together and stuff fruit from one side into the tenderloin until fruit is packed in. Repeat from the other side.

Season with salt & pepper and sear on all sides in a sauté pan with the olive oil.

Remove and finish in the oven. Cook until internal temp. reads 155F. Remove and let it rest for 5 minutes.

Simmer balsamic vinegar & honey in saucepan for 3-5 minutes until thickened.

Slice the pork tenderloin and drizzle with the balsamic glaze. Wonderful served with mashed sweet potatoes or roasted root vegetables.