Apple-Apricot Stuffed Pork Tenderloin

Apple-Apricot Stuffed Pork Tenderloin
By George M. Gaston

Overall Rating 

Description
Easy and delicious!

Ingredients
1 medium apple, chopped
1 cup, dried apricots, chopped
1/2 cup bread crumbs
1/4 cup celery, finely chopped
2 tablespoons golden raisins
2 tablespoons walnuts, chopped
2 tablespoons scallions, chopped including greens
1/8 teaspoon cardamon
1/8 cup apple cider
12 ounce pork tenderloin, trimmed
1/2 cup apple cider, for sauce
1 1/2 teaspoons cornstarch
1/8 teaspoon ground cinnamon

Directions
Stuffing: Combine the apples, apricots, bread crumbs, celery, raisins, walnuts, scallions and cardamon together. Stir in the apple cider. Set aside.
Butterfly the pork tenderloin: Make a single lengthwise cut down the center of the narrow edge, cutting to within 1/2-inch of the other side. Spread the meat open. At the center of the tenderloin, make one perpendicular slit to the right of the V and one to the left.
Cover the meat with plastic wrap and pound with a meat mallet to 1/2-inch thickness.

Spread the stuffing over the meat. Roll up and tie with string to secure. Brush the meat with apple cider.

In a 350 degree oven, place the meat in a roasting pan, uncovered, and roast for 1 hour or until meat is no longer pink. Baste the meat once after 30 minutes of cooking.

Sauce: In a small saucepan, combine the apple cider, cornstarch and cinnamon. Cook and stir until thickened and bubbling, cook and stir 2 minutes more.

Serve 2 one-inch slices with the sauce over top.

Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 4