“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.”
- 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
- 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.
- 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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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