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Apricot-Pecan Stuffed Pork Tenderloins Recipe

Apricot-Pecan Stuffed Pork Tenderloins Recipe photo by Taste of Home

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"This unique blend of ingredients is a pleasant surprise," Mary Ann Dell of Phoenixville, Pennsylvania says of the sweet apricot-and-thyme-flavored tenderloin. "My sister game the recipe to me 15 years ago, and it's been a favorite ever since."

This recipe is:

Healthy

Diabetic Friendly

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Apricot-Pecan Stuffed Pork Tenderloins Recipe

Prep: 20 min. Bake: 40 min.

Yield: 4 Servings

20 40 60

Ingredients

1 Pork tenderloin (1 pound)

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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3/4 cup dried apricots
4-1/2 teaspoons chopped pecans
3 teaspoons dried thyme, divided
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons molasses
1 teaspoon canola oil
1/2 cup reduced-sodium chicken broth

Directions

Cut tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic.
In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped. Add molasses and oil; process until blended. Spread apricot mixture over meat to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals.
Line a roasting pan with heavy-duty foil. Place meat on a rack in prepared pan. Pour broth over meat and sprinkle with remaining thyme. Bake at 400° for 40-45 minutes or until juices run clear and a meat thermometer reads 160°. Let stand for 5-10 minutes before slicing. Yield: 4 servings.

Nutritional Analysis: 4 ounces stuffed cooked pork equals 233 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 274 mg sodium, 19 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 fat.

Originally published as Apricot-Pecan Stuffed Pork Tenderloins in Light & Tasty April/May 2005, p52

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Apricot-Pecan Stuffed Pork Tenderloins

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Reviewed on Dec. 06, 2011 by JohnnyP9870

too much work

Reviewed on Sep. 04, 2011 by Buerg3

This meal was easy, quick to make, and delicious despite the numerous small adjustments we were required to make.

Reviewed on Sep. 04, 2011 by Buerg3

This meal was excellent. It did not take us that long to make, so it easily fit into our busy schedule. When baking the tenderloin, we did not know if the lid should be on the roasting pan or not. We cooked it with the lid on and it came out superb. We did not have kitchen string, so we used toothpicks instead. The jelly-like stuffing in the middle was darker in our version because we used nearly-black turkish apricots. Otherwise, it appeared just like the picture. We would submit our own picture to the website if we knew how. Overall, it was great for our family of four.