Stuffed Tenderloin With Apricot Habanero Sauce 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.

STUFFED TENDERLOIN WITH APRICOT-HABANERO SAUCE

Steps:

• Preheat oven to 425 degrees F. (~220C)
• Separate the two cuts of pork tenderloin. If you'd like to do two different recipes, check out my stuffed pork tenderloin with sweet and sour chipotle and sherry recipe.
• Rinse off the tenderloin under fresh cold water and lay out on a cutting board. Using an ice pick or knife, depending on the thickness of you tenderloin, carefully make 2-4 holes the entire length of the tenderloin.
• With your fingers fill the holes you created with carrots, bacon, parsley, raisins and apricot slices, alternating between ingredients.
• Oil the entire surface of the tenderloin with olive oil and season generously with garlic salt and pepper.
• In a pan, seer the tenderloin on all sides to brown and transfer to a baking dish, line the tray with aluminum foil, and place in the oven. Save the juices in the pan for later.
• Bake for 15 minutes, uncovered. Then lower the temperature to 350 degrees F (175 C). Cover the tenderloin with aluminum foil and bake for 8-10 more minutes or until a thermometer placed in the center of the pork reaches 155 degrees F (68.5 C).
• Remove from oven and let rest covered for 10 minutes. It's important to let it rest so the juices are absorb into the meat and are not lost when you cut into it.
• While the tenderloin is baking, make the sauce. Using the same pan where you browned the meat, add the onion, garlic, habanero(s), apricot preserves and vinegar over high heat. Stir. You will see bits of browned meat that were stuck to the pan coming loose and combining with the other ingredients. Let simmer for 5 minutes.
• Add the orange juice and lemon zest, cook for 3 minutes more. Then, add the sauce to the blender and blend for a few seconds until all the ingredients are completely integrated. Serve on top of the stuffed pork tenderloin.

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.

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.