CRANBERRY-APRICOT PORK TENDERLOINS
A cranberry and apricot stuffing wonderfully complements pork tenderloin. This is an elegant entree that you can pull together in no time. -Joann Brown, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, covered, until fruit is softened, about 10 minutes. Cool., Preheat oven to 400°. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread with fruit mixture 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., Line a shallow pan with heavy-duty foil. Place meat on a rack in prepared pan. Bake, uncovered, until a thermometer reads 145°, 30-35 minutes. Let stand 5-10 minutes before slicing.
Nutrition Facts : Calories 219 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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 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 AND PECAN-STUFFED PORK LOIN
Delicious yet suprisingly simple to make. Has a wonderfull taste and makes an elegant presentation too!
Provided by Steve P.
Categories Pork
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Coarsely chop apricots, pecans, garlic, salt and pepper in a food processor.
- Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
- Process until mixture is finely chopped, but not smooth.
- Make a lengthwise cut down the center of each roast, cutting to, but not through, the bottom.
- Starting from center slice, slice horizontally toward one side, stopping 1/2-inch from edge.
- Repeat with other loin half.
- Flatten each half to a 1/2-inch thickness using a meat mallet or rolling pin.
- Spread apricot mixture evenly over pork.
- Roll each loin half, jelly-roll fashion, starting with long side.
- Secure with string.
- Place both rolls, seam side down, in a shallow roasting pan.
- Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
- Preheat oven to 350 degrees Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
- Remove from heat.
- Carefully ignite bourbon mixture with a long match.
- When flames die, pour over roasts.
- Bake at 350 degrees 1 to 1-1/2 hours, or until meat thermometer inserted in thickest portion registers 160 degrees.
- Remove pork from pan, reserve drippings, and keep warm.
- Pour reserved drippings in a small saucepan.
- Add cream and salt.
- Cook over medium-high heat, stirring constantly, until slightly thickened.
- Slice pork and serve with sauce.
APRICOT AND PECAN-STUFFED PORK LOIN ROAST
Posted in response to a request. This sounds great! Pork with a stuffing of apricots, dates and pecans and a bourbon cream sauce. YUMMY!!
Provided by Kimke
Categories Pork
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
- Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
- Process until mixture is finely chopped, but not smooth.
- To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
- Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
- Repeat with other roast half.
- Open each half and flatten to a ½-inch thickness using a meat mallet or rolling pin.
- Spread apricot mixture evenly over pork.
- Roll each half, jellyroll fashion, starting with long side.
- Secure with string.
- Place both rolls, seam side down, in a shallow roasting pan.
- Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
- Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
- Remove from heat.
- Carefully ignite bourbon mixture with a long match.
- When flames die, pour over rolls.
- Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
- Remove pork from pan and keep warm; reserve drippings.
- Pour reserved drippings in a small saucepan.
- Add cream and remaining salt.
- Cook over medium-high heat, stirring constantly, until slightly thickened.
- Slice pork and serve with sauce.
WALMART'S APRICOT-STUFFED PORK TENDERLOIN
The first time I walked into a Walmart store here in Orlando, I was just amazed at the size of the store! Never before had I seen any store this size in Oman or Dubai or India. I was just speechless as I walked through the whole store. I have a habit of picking up a momento of a place I go to for the first time and which I like. I picked up this recipe from the store:-) Those were the days when I missed Zaar like a fish without water!!! Hop you enjoy this!
Provided by Charishma_Ramchanda
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
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.
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).
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.
APRICOT-GLAZED STUFFED PORK LOIN
Make and share this Apricot-Glazed Stuffed Pork Loin recipe from Food.com.
Provided by GINMAMA
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Make a pocket in the pork loin by slicing down the center, season with salt and fresh pepper; place in a greased shallow baking pan.
- In a large skillet, melt the butter and saute the celery and onion until tender.
- Add the dried apricots or cherries and the stuffing croutons; stir in the chicken broth or water.
- Spoon the stuffing losely into the pork loin pocket.
- Save any extra stuffing for baking in the pan the last 30 minutes of cooking time.
- Bake at 425 for 15 minutes, then reduce the temperature to 325 degrees.
- In a mixing bowl, combine the apricot preserves, mustard, rosemary and garlic.
- Spread this mixture over the pork loin and add any extra stuffing mix.
- Return the pan to the 325 degree oven and bake for 30 minutes.
- Remove from the oven and allow loin to rest 10 minutes before slicing.
TENDERLOIN OF PORK WITH APRICOT STUFFING
Make and share this Tenderloin of Pork With Apricot Stuffing recipe from Food.com.
Provided by Colin Cartledge
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
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.
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
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