Apricot-Stuffed Pork Tenderloin
Total TimePrep: 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- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts5 ounce-weight: 374 calories, 17g fat (9g saturated fat), 130mg cholesterol, 463mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 40g protein.
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.
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.SincerelyJo-Anne Hiscock