APRICOT-STUFFED PORK TENDERLOIN
"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
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 PORK TENDERLOIN
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
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
APRICOT-GLAZED PORK TENDERLOIN
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
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-STUFFED SPICE-RUBBED PORK LOIN
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
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
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 8 to 10 minutes
Number Of Ingredients 5
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
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.
PORK LOIN STUFFED WITH FIGS AND APRICOTS
Serve this fig-and-apricot-sweetened dish with a side of our Green Beans with Caramelized Shallots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Combine figs and apricots in a medium bowl; pour boiling water over them. Set aside for 5 minutes. Drain in a fine-mesh sieve; return to bowl. Add garlic, 1/4 teaspoon sage, and breadcrumbs; season generously with salt and pepper. Stir until breadcrumbs are moistened.
- With a long, sharp knife, cut a slit lengthwise down the middle of the loin, without cutting through; open it like a book. Place filling in the middle, packing lightly. Draw the edges of the loin together so that they slightly overlap, forming a cylinder around stuffing. (If it is hard to close, remove some of stuffing.) Tie pork with cotton kitchen twine every 1/2 inch.
- Line the bottom of a 9-by-13-inch roasting pan with foil. Sprinkle pork with remaining 1/2 teaspoon sage; season generously with salt and pepper. Rub with oil; place in pan. Roast until meat registers 150 degrees on an instant-read thermometer, about 35 minutes; let rest (temperature will keep rising), 10 minutes. Snip string; discard. Slice meat; use a wide spatula to serve.
ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE
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
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
APRICOT-STUFFED PORK WITH POTATOES AND BRUSSELS SPROUTS
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
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
More about "tenderloin of pork with apricot stuffing recipes"
PORK TENDERLOIN STUFFED WITH WALNUTS, APRICOTS AND …
From walnuts.org
APRICOT-AND-PECAN STUFFED PORK TENDERLOIN WITH SPICY …
From iga.net
BRANDIED APRICOT STUFFED PORK TENDERLOIN - FEAST IN …
From feastinthyme.com
PORK TENDERLOIN WITH APRICOTS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
APRICOT-STUFFED PORK LOIN RECIPE - COUNTRY LIVING
From countryliving.com
PORK TENDERLOIN WITH APRICOTS, APPLES AND GINGER RECIPE
From bbc.co.uk
TENDERLOIN OF PORK WITH APRICOTS AND PRUNES
From cookstr.com
PORK TENDERLOIN WITH APRICOT STUFFING RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 12Total Time 2 hrs
PORK LOIN STUFFED WITH APRICOT | METRO
From metro.ca
TENDERLOIN OF PORK WITH APRICOT STUFFING RECIPE - FOOD.COM
From pinterest.ca
SAUTéED PORK TENDERLOIN WITH APRICOTS AND MUSTARD RECIPE
From foodandwine.com
10 BEST PORK TENDERLOIN STUFFED WITH APRICOTS RECIPES
From yummly.com
APRICOT-STUFFED PORK TENDERLOIN | BETTER HOMES & GARDENS
From bhg.com
PORK TENDERLOIN WITH APRICOT CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
JUICY APRICOT GLAZED PORK TENDERLOIN - WHERE IS MY SPOON
From whereismyspoon.co
ROAST PORK & AMAZING APRICOT STUFFING RECIPE @ NOT QUITE NIGELLA
From notquitenigella.com
APRICOT-STUFFED PORK LOIN | WILLIAMS SONOMA
From williams-sonoma.com
NUTTY CHEESE AND APRICOT STUFFED PORK TENDERLOIN
From lcbo.com
APRICOT CRANBERRY STUFFED PORK TENDERLOIN - THE BEST OF BRIDGE
From bestofbridge.com
CRANBERRY & APRICOT STUFFED PORK LOIN - FEELS LIKE HOME™
From feelslikehomeblog.com
APRICOT-STUFFED PORK TENDERLOIN | RECIPE - PINTEREST
From pinterest.com
APRICOT STUFFED PORK TENDERLOIN - CAROLINE'S COOKING
From carolinescooking.com
PORK TENDERLOIN WITH FIG PRESERVES - THERESCIPES.INFO
From therecipes.info
SHAKE'N BAKE PORK TENDERLOIN WITH APRICOT STUFFING RECIPE LIST ...
From salewhale.ca
TENDERLOIN OF PORK WITH APRICOT STUFFING RECIPE - FOOD.COM
From pinterest.com
APRICOT AND PRUNE STUFFED PORK LOIN - LANA'S COOKING
From lanascooking.com
ROAST PORK WITH APRICOT-PRUNE STUFFING RECIPE | MYRECIPES
From myrecipes.com
STUFFED PORK TENDERLOIN CHEF JOHN - THERESCIPES.INFO
From therecipes.info
APRICOT STUFFED PORK TENDERLOIN - THERE'S ALWAYS PIZZA
From theresalwayspizza.com
PISTACHIO AND APRICOT STUFFED PORK LOIN RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
CRANBERRY SAUCE STUFFED PORK TENDERLOIN - THERESCIPES.INFO
From therecipes.info
PORK LOIN WITH PRUNES RECIPE - THERESCIPES.INFO
From therecipes.info
10 BEST PORK TENDERLOIN STUFFED WITH APRICOTS RECIPES
APRICOT CRANBERRY STUFFED PORK LOIN ROAST - GRITS AND PINECONES
From gritsandpinecones.com
APRICOT STUFFING: PERFECT FOR TURKEY & PORK | GREEDY GOURMET
From greedygourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #pork #european #dinner-party #english #dietary #low-sodium #inexpensive #low-in-something #meat #presentation #served-hot #4-hours-or-less
You'll also love