Pork Loin Stuffed With Apricotspinachwalnuts Food

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.

PORK LOIN STUFFED WITH SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
• In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

APRICOT-GLAZED STUFFED PORK LOIN

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

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.

PORK LOIN STUFFED WITH FIGS AND OKA

Steps:

• Preheat oven to 200 C or 400°F.
• Combine all the stuffing ingredients. Generously salt and pepper the mixture. Set aside.
• Butterful the roast by slicing it lengthwise without going all the way through and open it up.
• Put the stuffing into the roast and close and tie it up with string. Baste with melted butter.
• Cook in a buttered ovenproof dish in the centre of the oven for about 30-35 minutes, basting with remaining butter.
• TO MAKE SAUCE:.
• Melt butter over medium heat in a saucepan and cook the chopped shallots.
• Deglaze the saucepan with the fortified wine and reduce the liquid by half.
• Add in the flour, whisking and add the broth to the saucepan, whisking all the time till smooth.
• Bring to a boil and add in the thyme and parsley.
• Add salt and pepper to taste.
• Simmer till thickened.
• Serve the pork roast with the sauce and whatever sides you like.

TENDER STUFFED PORK TENDERLOIN

Steps:

• Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.