Apricot Stuffed Pork Tenderloin Recipes

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APRICOT-STUFFED PORK TENDERLOIN



Apricot-Stuffed Pork Tenderloin image

"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."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

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.

Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 5

2 pork tenderloins (about 12 ounces each), trimmed of excess fat
1 tablespoon olive oil
Coarse salt and ground pepper
1 jar (10 to 12 ounces) apricot jam, (about 1 cup)
1/4 cup spicy brown mustard

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 PORK TENDERLOIN



Apricot Pork Tenderloin image

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Provided by Hope

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

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).

Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g

WALMART'S APRICOT-STUFFED PORK TENDERLOIN



Walmart's Apricot-Stuffed Pork Tenderloin image

The first time I walked into a Walmart store here in Orlando, I was just amazed at the size of the store! Never before had I seen any store this size in Oman or Dubai or India. I was just speechless as I walked through the whole store. I have a habit of picking up a momento of a place I go to for the first time and which I like. I picked up this recipe from the store:-) Those were the days when I missed Zaar like a fish without water!!! Hop you enjoy this!

Provided by Charishma_Ramchanda

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup onion, peeled,washed and chopped
1 tablespoon butter or 1 tablespoon margarine
1 cup chopped apricots or 1 cup dried fruit
1/2 cup herb seasoned stuffing mix
1/2 cup chopped pecans
1/2 teaspoon thyme
2 (1 1/4 lb) 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.

APRICOT-STUFFED SPICE-RUBBED PORK LOIN



Apricot-Stuffed Spice-Rubbed Pork Loin image

Make this among your first projects for the evening because the pork loin bakes for nearly two hours. You can also stuff it a day ahead, refrigerate, and then pop it into the oven just before your guests arrive.

Provided by Food Network

Categories     main-dish

Yield 12 servings (serving size: 3 oz stuffed pork)

Number Of Ingredients 11

1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon five-spice powder
1/2 teaspoon ground red pepper
1 1/3 cups finely chopped dried apricots, 6-ounce package
2 tablespoons capers
1 (3-pound) boned pork loin roast
Nonstick cooking spray

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).

PORK ROAST STUFFED WITH APRICOTS AND PRUNES



Pork Roast Stuffed with Apricots and Prunes image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 8 to 10 minutes

Number Of Ingredients 5

1 whole center-cut boneless pork loin (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1 (6-ounce) jar apricot chutney
1 (16-ounce) box dried apricots
2 (16-ounce) boxes dried prunes

Steps:

  • Preheat oven to 350 degrees F.
  • Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
  • Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

ROAST PORK WITH APRICOT AND SHALLOT STUFFING



Roast Pork with Apricot and Shallot Stuffing image

Categories     Fruit     Pork     Roast     Apricot     Pork Tenderloin     Summer     Shallot     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

4 slices firm white sandwich bread
1/2 cup chopped shallots (3 large)
2 tablespoons unsalted butter
1/2 lb firm-ripe apricots (3 large), cut into 1/3-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (3- to 3 1/2-lb) center-cut boneless pork loin roast (3 1/2 inches in diameter), not tied
2 tablespoons vegetable oil
1/2 cup water

Steps:

  • Preheat oven to 375°F.
  • Make stuffing:
  • Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl. Leave oven on (for pork).
  • Cook shallots in butter in a large nonstick skillet over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add apricots and cook, stirring, until slightly softened, about 3 minutes. Remove from heat and stir in bread, parsley, salt, and pepper.
  • Stuff and roast pork:
  • Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.
  • Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.
  • Pat pork dry and and season well with salt and pepper.
  • Heat oil in a 12-inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides, about 2 minutes. Transfer to a roasting pan and roast in middle of oven until a meat thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 160°F, 45 to 50 minutes. Transfer to a cutting board and let stand 20 minutes.
  • While loin is standing, straddle roasting pan across 2 burners. Add 1/2 cup water and deglaze pan by boiling over moderate heat, scraping up brown bits.
  • Slice meat and serve with sauce.

APRICOT-STUFFED PORK WITH POTATOES AND BRUSSELS SPROUTS



Apricot-Stuffed Pork with Potatoes and Brussels Sprouts image

Quick-cooking pork tenderloin, stuffed with a sweet-and-savory mixture of dried apricots, apricot jam, and shallot, roasts in half an hour. Here, your baking sheet serves double duty: The shallow surface helps potatoes and brussels sprouts become golden and crisp while the stuffed pork tenderloin roasts alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 8

1 pound red new potatoes, thinly sliced
2 pints brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup dried apricots, finely chopped
1 shallot, finely chopped
2 tablespoons apricot jam
1 pork tenderloin (1 to 1 1/2 pounds)

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.

Nutrition Facts : Calories 372 g, Fat 12 g, Fiber 5 g, Protein 31 g

TENDERLOIN OF PORK WITH APRICOT STUFFING



Tenderloin of Pork With Apricot Stuffing image

Make and share this Tenderloin of Pork With Apricot Stuffing recipe from Food.com.

Provided by Colin Cartledge

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

500 g pork tenderloin
50 g unsalted butter
1 garlic clove
125 g white breadcrumbs
125 g dried apricots
1 egg
1 tablespoon parsley
1 small onion
1 garlic clove
1/2 teaspoon tarragon
50 g butter (MELTED)
orange zest
salt and black pepper
100 ml water
200 g apricot jam
1/2 teaspoon curry powder

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.

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE



Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce image

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Yield 16

Number Of Ingredients 13

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
  • Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
  • Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
  • Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  • Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g

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APRICOT GLAZED BACON WRAPPED CAJUN PORK TENDERLOIN
2016-10-28 Rub the pork tenderloin with the mixture of the cajun seasoning and brown sugar and wrap it up in the bacon. Heat an oven safe skillet over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes. Transfer the pan to a preheated 400F/200C oven, roast until the pork reaches 140F, about 10 ...
From closetcooking.com


10 BEST PORK TENDERLOIN STUFFED WITH APRICOTS RECIPES | YUMMLY
2022-05-22 Peach and Prosciutto Pork Roulade with Spicy Apricot Glaze A Mind "Full" Mom. apricot, pepper, kosher salt, prosciutto, fresh thyme, pork tenderloin and 5 more.
From yummly.co.uk


APRICOT AND RED PEPPER PORK TENDERLOIN | CANADIAN LIVING
2011-11-04 Method. In large skillet, heat 2 tsp of the oil over medium-high heat; cook onion and red pepper, stirring occasionally, until softened, about 3 minutes. Add apricots, bread crumbs and hot pepper flakes; cook for 1 minute. Stir in 2 tbsp water, parsley and pinch each of the salt and pepper. Set stuffing aside.
From canadianliving.com


RECIPE FOR APRICOT-STUFFED PORK TENDERLOIN | SAVVY COMPANY
Posts Tagged ‘recipe for apricot-stuffed pork tenderloin’ Strathroy – Ontario’s Patriotic Brewery Posted by Debbie Tuesday, June 2nd, 2015. Cheers to another month of fine Ontario craft beer! This month Savvy Hip Hops brings you an exclusive 2-4 from Strathroy Brewing Company located in…you guessed it… Strathroy, Ontario – just west of London. We hope you will enjoy what’s ...
From savvycompany.ca


CRANBERRY & APRICOT STUFFED PORK LOIN - FEELS LIKE HOME™
2008-12-29 How to make apricot stuffed pork loin. Adjust oven rack to upper middle position and preheat to 250º. Heat oil in a small skillet over medium-low heat. Add 12 whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
From feelslikehomeblog.com


APPLE AND APRICOT-STUFFED PORK LOIN | PUNCHFORK
Apple and Apricot-Stuffed Pork Loin, a gluten free recipe from Delish. 1 hr 15 mins · 14 ingredients · Makes 6 servings · Recipe from Delish Apple and Apricot-Stuffed Pork Loin | …
From punchfork.com


APRICOT STUFFED PORK TENDERLOIN - THERE'S ALWAYS PIZZA
2016-05-12 Open up the pork like a book or butterfly. Pound lightly to flatten it out and make it an even thickness. Spoon the apricot mixture evenly down the middle of the tenderloin (s). Fold the tenderloin back together. Arrange the slices of prosciutto in a overlapping layer about the length of the tenderloin on your cutting board.
From theresalwayspizza.com


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