Apricot-Stuffed Pork Tenderloin |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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âThe cheese in this festive dish adds a nutty flavor and creamy texture,â writes Agnes Ward from Stratford, Ontario. âThis is definitely an entree two will enjoyâI know we do.â Ingredients:
1 pork tenderloin (3/4 pound) |
1/3 cup shredded gruyere or swiss cheese |
1/4 cup thinly sliced dried apricots |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1 small garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
dash cayenne pepper |
1 tablespoon butter, melted |
Directions:
1. 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.
2. 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. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.
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