Stuffed and Glazed Tenderloin of Pork
"This is my favorite way to cook pork tenderloin. It's glazed with Apricot preserves, and stuffed with bread crumbs, dried fruits, and onions for good measure, which makes for a great company dinner!"
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 3 lbs pork tenderloin
- 4 tablespoons butter
- 1 garlic clove
-
Stuffing
- 2 cups white breadcrumbs
- 1 cup dried fruit, like apricot, raisins, and currents, chopped finely
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped onion
- 1 garlic clove
- 1⁄2 tablespoon tarragon
- 4 tablespoons melted butter
- 1 orange, rind and pulp of
- 1 egg, lightly beaten
- salt and pepper
-
Glaze
- 2 cups apricot preserves
- 1 tablespoon brown sugar
- 1 lemon, juice of
- 1⁄2 teaspoon curry powder
- 1 tablespoon water
directions
-
Prepare the stuffing first:
- Mix the bread crumbs, the cut up dried fruits, parsley, onion, crushed garlic, and tarragon in a bowl.
- Stir in the melted butter.
- Grate the rind of the orange and add as well as the cut up orange flesh.
- Beat the egg lightly and use it to bind the mixture together.
- Season to taste with the salt and pepper.
- Trim away the fat from the tenderloin and remove the transparent skin.
- Slit the meat lengthwise through half its thickness and open it out and flatten the meat out, by pounding it.
- Spread the stuffing over the tenderloin and roll up tightly from the bottom and tie with string.
- Melt the butter in a heavy frying pan.
- Peel and slice the garlic and sauté until brown.
- Cook the pork for a few minutes in the butter until evenly browned on all sides.
- Cover the pan with a lid and roast on the center shelf of a preheated oven at 325°F for 1 1/2 hours or (30 minutes per pound).
- Remove the lid and let the meat brown for the last 10 minutes.
- To make the sauce, put the apricot preserves in a saucepan and add the remaining ingredients.
- Heat over medium heat for 10 minutes or until preserves have melted and the sugar and spices are blended by stirring.
- Before serving, remove the string and carve the meat into slices, spooning glaze over the pork.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this recipe tonight and it came out alright. The cooking time was perfect as it was very tender and cooked perfectly with the stuffing. The overall product though was too fruity for me and I think next time I'll leave the dried fruit out of the stuffing and won't be using a fruit based glazed. Still an interesting dish though, I've never had pork like this before.
RECIPE SUBMITTED BY
<p>Hello, <br />I am a southerner, born and raised here in the deep south. I have many interest and you could probably call me a jack of all trades, master of none! Currently I am a school bus driver, before that I was a Costumer and manager/ buyer for a Costume shop, before that I spent a few years as a graphic designer. For the past 15 years in my free time, I have studied Medieval history and hope to one day get a degree in it. <br />I have 4 wonderful kitty's who allow me to live with them If I bribe them with food. Hehe, other wise they mutiny! I love snow skiing, mountain climbing,and archeology digs,most of which are not conducive to the south, so Its a good thing I love to travel! <br />Of course I love to cook and horde recipes like they are gold, I am also a member of the Society for Creative Anachronism's (SCA), where I am a baroness, painter of manuscripts, and leader of the local group. Thus my name. <br />One of the things I like doing in the SCA is cooking period food for 300 or so of my friends, after researching recipes and redacting them to suit modern taste. I have always been interested in different cultures and food is a wonderful way to experience a taste of someone else's world. Thats when I found Recipe ZAAR, and I have been enjoying new friendships and some great food here! <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
