Apricot Ginger Stuffed 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-GLAZED PORK TENDERLOIN

Steps:

• Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
• Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
• Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
• Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

APRICOT-GINGER PORK TENDERLOIN

Steps:

• In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic.
• Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
• Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.
• Meanwhile, make sauce:.
• In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.
• Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.

APRICOT-STUFFED SPICE-RUBBED PORK LOIN

Steps:

• Combine first 7 ingredients in a small bowl. Combine apricots and capers; set aside. Trim fat from pork. Cut a 1-1/2-inch-wide horizontal slit into the end of pork; cut through to the other end of pork to form a deep pocket using a long, thin knife. Spoon apricot mixture into pocket; pack using the handle of a wooden spoon. Rub surface of pork with cumin mixture. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).

APRICOT-GINGER STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 425°F. Prepare Stove Top Stuffing and mix in crystallized ginger. Set aside.
• Cut a hole through center of tenderloins and stuff with Stove Top/ginger mixture. Heat oil in frying pan on high. Sear tenderloins on all sides until brown. Set aside.
• Mix all remaining ingredients together and spread on tenderloins. Place tenderloins on baking sheet covered in parchment paper.
• Bake approximately 18 minutes - until inside reaches 160 degrees F on instant read thermometer. Accompany with the yogurt sauce: mix all ingredients together and chill until time to serve.

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.