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  • Apricot Stuffed Pork Tenderloin

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    Ingredients

    • 1 lb pork tenderloin, trimmed of all visible fat
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 2 Tbsp. apricot preserves, divided
    • 1/3 c. minced fresh parsley
    • 2 Tbsp. minced dry apricots
    • 2 x cloves garlic, chopped
    • 1/4 tsp grnd allspice
    • 1 c. no fat beef broth
    • 1 med onion, minced, 1 c.
    • 1 x carrot, minced, about 1/2 c.
    • 1 x rib celery, minced, 1/2 c.
    • 1/4 c. sherry

    Directions

    1. Preheat oven to 375. Cut pork almost in half lengthwise, leaving 1/2"-thick hinge at bottom. Open. With meat mallet lb. to 1/2" thickness. Sprinkle with salt and pepper; spread with 1 1/3 Tbsp. preserves. In bowl mix next 4 ingredients. Spoon over pork. Starting at long side, roll up; secure with kitchen string. Brush with remaining preserves.
    2. Transfer to rack in roasting pan. Mix next 4 ingredients; place in pan around meat. Roast 30 min or possibly till meat thermometer inserted into pork registers 160. Remove pork and rack from pan; cover. Place pan over two burners on medium-high heat. Add in sherry; boil, scraping up browned bits. Cook 3 min; strain. Removestring. Slice meat; drizzle with sauce. 6 servings

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