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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.”
  • 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

Directions

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

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