Apricot Stuffed Pork With Potatoes And Brussels Sprouts Recipes

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BRUSSELS SPROUTS AND APRICOT SAUTE



Brussels Sprouts and Apricot Saute image

This will even have kids eating sprouts because of the sweetness of the dried apricots. Season with salt and pepper at the table, if necessary.

Provided by Shahana

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 20m

Yield 1

Number Of Ingredients 6

½ teaspoon butter
3 Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
2 ½ teaspoons chopped dried apricots
1 teaspoon water
¾ teaspoon maple syrup
1 teaspoon lime juice

Steps:

  • Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
  • Stir lime juice into sprouts mixture just before removing from heat.

Nutrition Facts : Calories 73 calories, Carbohydrate 13.1 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 29.9 mg, Sugar 7.9 g

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

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