Apricot-Stuffed Pork Tenderloin
You can use dried apricots instead of fresh. However, youʼll probably want to rehydrate them slightly in red wine. Serve with steamed green vegetables and rice pilaf for a complete meal.
Serves: 4Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 1½ lbs. pork tenderloin
- 6 apricots, pitted and chopped
- ½ cup pecans, chopped
- 1 shallot, minced
- 3 cloves garlic, minced
- 3 fresh sage leaves, chopped
- ½ tsp. freshly cracked black pepper
- ½ tsp. kosher salt
- Cooking spray
- ½ cup chopped dried apricots
- Preheat oven to 375°F. Butterfly the tenderloin by making a lengthwise slice down the middle, making certain not to cut completely through. Pound lightly to flatten.
- Spread all remaining ingredients, except cooking spray and dried apricots over the tenderloin. Carefully roll up the loin and tie securely.
- Spray a rack with cooking spray, then place the tenderloin on the rack and roast for 1 to 1½ hours. Let cool slightly, then slice. Garnish with dried apricots.