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Apricot-Stuffed Pork Tenderloin

 Apricot-Stuffed Pork Tenderloin
“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.”
2 ServingsPrep: 20 min. Bake: 30 min.


  • 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.

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Apricot-Stuffed Pork Tenderloin (continued)

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