Sunday, March 10, 2013
Apricot Stuffed Pork Tenderloin
I didn't have a recipe in mind but when I got home I reviewed my bookmarks. I read one recipe on Martha Stewart that talked about making a mixture of dried apricots and scallions. The recipe had very mixed reviews but it sparked my creativity.
I finally got around to making the pork tenderloin tonight and made a twist on the apricot stuffing. It was great! This dish got an A from my husband and is definitely something I will make again! This takes just 25 minutes to put together!
1 pork tenderloin
1 large clove garlic, minced
1/4 cup Turkish Dried Apricots, finely chopped*
2 T orange marmalade (really any jam here, like maybe apricot)
pinch of sugar
salt & pepper
kitchen twine or those handy silicon bands
Preheat the oven to 450
1. Place a large frying pan over high heat and let it heat up. Salt & Pepper the pork. Add pork to the fying pan and brown 2 minutes per side until all sides are brown
2. Mix together apricots, marmalade, sugar, and garlic
3. Cut a slit lengthwise in the pork not all the way through but enough of a pocket to hold the apricots
4. Stuff the apricot mixture inside the slit and tie in 4 places with kitchen twine. If some of the apricot mixture falls out just stuff it back in.
5. Place the pork apricot side up on a rimmed baking sheet and roast 20 minutes or until it reaches 165 degrees.
6. Cut into medallions using your ties as guides.
*If you don't use Turkish apricots they may not cook down as nicely. If you want to use the regular kind you may want to re-hydrate them a little before using.