Apricot-Stuffed Pork Tenderloin

Name: Apricot-Stuffed Pork Tenderloin
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp butter, melted; 1 Dash cayenne pepper; 59 milliliters thinly sliced dried apricots; 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme; 1 small garlic clove, minced; 0 teaspoons pepper; 340 grams pork tenderloin; 0 teaspoons salt; 79 milliliters shredded Gruyere or Swiss cheese

Apricot-Stuffed Pork Tenderloin might be It is a good option if you're following a gluten free and primal diet. Head to the store and pick up butter, pepper, apricots, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes. If you like this recipe, take a look at these similar recipes: Pork Tenderloin With Apricot Mustard, Pork Tenderloin With Apricot Glaze, and Apricot Glazed Pork Tenderloin.

Instructions

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.

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Wrap

Equipment you will use

Plastic Wrap

Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne.

Ingredients you will need

Apricot

Ground Cayenne Pepper

Cheese

Garlic

Pepper

Thyme

Salt

Wrap

Roll up jelly-roll style, starting with a long end. Tie at 1-1/2-inch to 2-inch intervals with kitchen string; secure ends with toothpicks.

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Jelly

Roll

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Kitchen Twine

Toothpicks

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

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Cooking Spray

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Baking Pan

Brush tenderloin with butter.

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Butter

Bake at 375° for 30-35 minutes or until a meat thermometer reads 160°.

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Meat

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Kitchen Thermometer

Oven

Let stand for 5 minutes before slicing.

Equipment

Ingredients

Servings:

1Tbsp

butter, melted 1Dash

cayenne pepper 59milliliters

thinly sliced dried apricots 1teaspoon

minced fresh thyme or 1/4 teaspoon dried thyme 1small

garlic clove, minced 0teaspoons

pepper 340grams

pork tenderloin 0teaspoons

salt 79milliliters

shredded Gruyere or Swiss cheese

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pork Tenderloin on the menu? Try pairing with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Crossbow Sonoma Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Crossbow Sonoma Pinot Noir

Aged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.