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Recipe: Apricot Stuffed Pork Tenderloin
Similar Categories: Apricot, Stuffed, Pork, Tenderloin
Makes 8 servings
2 lengths pork tenderloin, 1 1/2-2 pounds each
1 cup dried apricots
3/4 cup blue cheese (Maytag Blue is best)
1 cup toasted walnuts
1/2 cup bread crumbs
1/4 cup olive oil
Salt and pepper, to taste
Butterfly both tenderloins and pound thin.
In food processor, combine the apricots, blue cheese, walnuts and bread
crumbs. Pulse until well-chopped but not pasty. Spread apricot mixture down
the middle of the butterflied tenderloin; bring ends of the meat together
and tie with butcher's twine every 2 inches. Seal ends with toothpicks if
necessary.
Place seam-side down in a greased roasting pan. Drizzle and rub with olive
oil, salt and pepper. Cover with foil and roast in 350-degree oven for 30-35
minutes. Remove foil for the last 10 minutes for browning. Tenderloin should
be at 160 degrees.
Let meat rest for at least 10 minutes. Cut away string and remove
toothpicks.
2 lengths pork tenderloin, 1 1/2-2 pounds each
1 cup dried apricots
3/4 cup blue cheese (Maytag Blue is best)
1 cup toasted walnuts
1/2 cup bread crumbs
1/4 cup olive oil
Salt and pepper, to taste
Butterfly both tenderloins and pound thin.
In food processor, combine the apricots, blue cheese, walnuts and bread
crumbs. Pulse until well-chopped but not pasty. Spread apricot mixture down
the middle of the butterflied tenderloin; bring ends of the meat together
and tie with butcher's twine every 2 inches. Seal ends with toothpicks if
necessary.
Place seam-side down in a greased roasting pan. Drizzle and rub with olive
oil, salt and pepper. Cover with foil and roast in 350-degree oven for 30-35
minutes. Remove foil for the last 10 minutes for browning. Tenderloin should
be at 160 degrees.
Let meat rest for at least 10 minutes. Cut away string and remove
toothpicks.
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