Apricot-Stuffed Pork Tenderloin Recipe
Apricot-Stuffed Pork Tenderloin Recipe photo by Taste of Home

Apricot-Stuffed Pork Tenderloin Recipe

Publisher Photo
“The cheese in this festive dish adds a nutty flavor and creamy texture,” writes Agnes Ward from Stratford, Ontario. “This is definitely an entree two will enjoy—I know we do.”
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 2 servings

Ingredients

  • 1 pork tenderloin (3/4 pound)
  • 1/3 cup shredded Gruyere or Swiss cheese
  • 1/4 cup thinly sliced dried apricots
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • 1 tablespoon butter, melted

Nutritional Facts

5 ounces cooked pork equals 374 calories, 17 g fat (9 g saturated fat), 130 mg cholesterol, 463 mg sodium, 13 g carbohydrate, 2 g fiber, 40 g protein.

Directions

  1. Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne.
  2. Roll up jelly-roll style, starting with a long end. Tie at 1-1/2-inch to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.
Originally published as Apricot-Stuffed Pork Tenderloin in Cooking for 2 Winter 2009, p16

Nutritional Facts

5 ounces cooked pork equals 374 calories, 17 g fat (9 g saturated fat), 130 mg cholesterol, 463 mg sodium, 13 g carbohydrate, 2 g fiber, 40 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Apricot-Stuffed Pork Tenderloin

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   (2)
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MY REVIEW
Reviewed Dec. 10, 2009

This was wonderful and the presentation was great. This has become a regular in my rotation of meals. Fancy enough for company or a nice romatic meal.

MY REVIEW
Reviewed Oct. 14, 2009

This recipe lacks one thing, that is the recipe for the sweet and sour salad dressing. I cannot find it in any of our stores so I made my own recipe. I found this was a very tender, tasty and easy to make recipe. It took only 40 - 45 minutes to cook.

My family loved this tenderloing recipe.

I will definitely make it again.

Sincerely

Jo-Anne Hiscock

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