Apricot Filled Pork Tenderloin Recipes

APRICOT-STUFFED PORK TENDERLOIN

Steps:

• 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.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

APRICOT PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

APRICOT-STUFFED PORK WITH POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together potatoes, brussels sprouts, and oil; season with salt and pepper. Roast for 15 minutes, tossing once.
• Meanwhile, combine apricots, shallot, and jam in a small bowl; season with salt and pepper.
• Place pork on a work surface. Holding a chef's knife parallel to work surface, make a pocket by cutting lengthwise down center of tenderloin, stopping about 1/2 inch from other side (avoid cutting all the way through). Open, and stuff with apricot mixture. Spacing evenly, tie 3 to 4 pieces of kitchen twine around pork to close pocket. Season with salt and pepper.
• Remove baking sheet from the oven when sprouts and potatoes have roasted 15 minutes. Toss, and push to sides of baking sheet, then place pork in center. Roast until an instant-read thermometer inserted in thickest park of pork (avoiding stuffing) registers 145 degrees, 25 to 30 minutes. Let rest 5 minutes before slicing and serving.

APRICOT FILLED PORK TENDERLOIN

Steps:

• Make a lengthwize pocket cut three quarters of the way through each tenderloin and pound with a meat mallet to flatten evenly.
• Set aside three apricots for marinade.
• Stuff remaining apricots into tenderloins to within 1/2 inch of ends; secure with toothpicks or kitchen string.
• Place in a greased baking dish.
• In a blender combine the marinade ingredients and the reserved apricots.
• Cover and process until smooth; set aside 1/3 cup.
• Pour remaining marinade over tenderloins.
• Cover and refrigerate for at least 2 hours, turning meat often.
• Drain meat and discard marinade.
• Drizzle reserved marinade over meat and bake, uncovered, at 400*F for 30 to 35 minutes.

ROSEMARY-APRICOT PORK TENDERLOIN

Steps:

• In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork., In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes., In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 160°, basting occasionally with pan juices, 10-15 minutes longer. Let stand for 5 minutes before slicing.

WALMART'S APRICOT-STUFFED PORK TENDERLOIN

Steps:

• In a saucepan, saute onions in hot and melted margarine or butter until they are tender.
• Stir in apricots, stuffing mix, 1/2 cup water and pecans.
• Preheat your oven to 425F.
• Trim fat from meat.
• Make a cut down lengthwise down the tenderloins, cutting to within 1/2 inch of opposite side.
• Spread open and cover the surface with plastic wrap.
• Pound with the flat side of a meat mallet to 1/2 inch thickness.
• Spoon half the fruit mixture over each tenderloin.
• Working from a long side, roll up tenderloins to cover the stuffing.
• Tuck in ends.
• Tie at 1 inch intervals with a cotton kitchen twine.
• Place tenderloins on a rack in a shallow roasting pan.
• Rub with thyme and pepper.
• Roast foor 30-35 minutes or until the meat and stuffing reach 160F.
• Remove twine, slice and serve.

TENDERLOIN OF PORK WITH APRICOT STUFFING

Steps:

• First of all make the stuffing mix. chop the onion garlic and apricots finely (i use a food processor for this).
• Add the breadcrumbs, melted butter, herbs,orange zest, egg and seasoning and mix well.
• Next open out the tenderloin. Make a cut down the center to within a cm of the of the thickness. Open it out and make more cuts working out towards the edges of the tenderloin. This will allow you to flatten the meat out fully.
• Then spread the stuffing mixture onto the pork. When it is covered, roll the joint firmly from one side and tie with string.
• To start cooking:.
• Heat the butter in an oven proof dish on top of the stove.
• Add the garlic and cook till well brown and then remove.
• Put the pork into the dish and brown all over.
• Put a lid on the dish and transfer to a pre-heated oven (170°C) and cook the pork for 88 minutes per kg.
• Remove the lid for the last 20 minutes to brown the joint.
• While the pork is cooking make the sauce.
• Put the water into a saucepan, add the jam and heat gently until the jam has melted.
• Add the curry powder and stir well.
• Serve with the pork and seasonal vegetables.