Apricot-Pecan Stuffed Pork Tenderloins |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This unique blend of ingredients is a pleasant surprise, Mary Ann Dell of Phoenixville, Pennsylvania says of the sweet apricot-and-thyme-flavored tenderloin. My sister game the recipe to me 15 years ago, and it's been a favorite ever since. Ingredients:
1 pork tenderloin (1 pound) |
3/4 cup dried apricots |
4-1/2 teaspoons chopped pecans |
3 teaspoons dried thyme, divided |
1 garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 teaspoons molasses |
1 teaspoon canola oil |
1/2 cup reduced-sodium chicken broth |
Directions:
1. Cut tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic.
2. In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped. Add molasses and oil; process until blended. Spread apricot mixture over meat to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals.
3. Line a roasting pan with heavy-duty foil. Place meat on a rack in prepared pan. Pour broth over meat and sprinkle with remaining thyme. Bake at 400° for 40-45 minutes or until juices run clear and a meat thermometer reads 160°. Let stand for 5-10 minutes before slicing. Yield: 4 servings.
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