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Apricot-Pecan Stuffed Pork Tenderloins

 Apricot-Pecan Stuffed Pork Tenderloins
"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."
4 ServingsPrep: 20 min. Bake: 40 min.


  • 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


  • 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

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Apricot-Pecan Stuffed Pork Tenderloins (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer