Apricot-Pecan Stuffed Pork Tenderloins Recipe
- 1 pork tenderloin (1 pound)
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer