Spinach & Apricot Stuffed Pork Tenderloin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp, plus 1 tsp, extra-virgin olive oil, divided1/4 cup, chopped vidalia onion2 tbsp chopped dried apricots3/4 tsp, pumpkin pie spice5 oz, baby spinach, chopped1 garlic clove, minced1/4 cup chopped walnutsKosher saltGround black pepper1/2 cup apricot preserves (5 ounces)1/4 cup, chicken stock1 tbsp, chopped, flat leaf parsley1 1/4 pounds pork tenderloin
1. Preheat oven to 375. In a large ovenproof skillet, heat 1 tsp oil over medium-high heat. Add onion, apricots and pumpkin pie spice and cook, stirring, until softened, about 5 minutes. Add spinach and cook, stirring, until liquid evaporates about 5 minutes. Add garlic and cook 1 minute more. Stir in walnuts and season with salt and pepper. Scrape filling into a bowl and set aside to cool.
2. Meanwhile, in a small saucepan, combine preserves with stock and a pinch each of salt and pepper. Simmer over medium heat until slightly thickened, about 5 minutes. Remove glaze from heat and stir in parsley. (It will continue to thicken on its own.)
3. Butterfly pork: Place tenderloin on a cutting board. Using a sharp knife (electric works great), run blade along length of tenderloin parallel to board. As you cut, open meat until you have a flat piece. Using a meat pounder (we don't have one so just poked meat with a knife) pound tenderloin to 1/2" thickness. Season with 1/8 tsp each salt and pepper and spread filling over meat. Roll tenderloin into original shape. Using kitchen twine, tie pork at 2" intervals. Season pork with 1/4 tsp each salt and pepper.
4. Using the same ovenproof skillet (I used a small roasting pan), heat remaining 2 tbsp oil until shimmering. Add rolled pork and cook over medium-high heat, turning until browned all over about 8 minutes Transfer pan to oven and roast until an instant-read thermometer registers 145 degrees in the thickest section, about 15 minutes. (My roast was about 3 times the size. It took much longer. Also I did pound it so it was thicker.) Loosely cover pork with foil and let rest 10 minutes. REmove strings and cut pork into 1"thick slices. Transfer to a platter and drizzle with glaze.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STRONGCARMEN.
2. Meanwhile, in a small saucepan, combine preserves with stock and a pinch each of salt and pepper. Simmer over medium heat until slightly thickened, about 5 minutes. Remove glaze from heat and stir in parsley. (It will continue to thicken on its own.)
3. Butterfly pork: Place tenderloin on a cutting board. Using a sharp knife (electric works great), run blade along length of tenderloin parallel to board. As you cut, open meat until you have a flat piece. Using a meat pounder (we don't have one so just poked meat with a knife) pound tenderloin to 1/2" thickness. Season with 1/8 tsp each salt and pepper and spread filling over meat. Roll tenderloin into original shape. Using kitchen twine, tie pork at 2" intervals. Season pork with 1/4 tsp each salt and pepper.
4. Using the same ovenproof skillet (I used a small roasting pan), heat remaining 2 tbsp oil until shimmering. Add rolled pork and cook over medium-high heat, turning until browned all over about 8 minutes Transfer pan to oven and roast until an instant-read thermometer registers 145 degrees in the thickest section, about 15 minutes. (My roast was about 3 times the size. It took much longer. Also I did pound it so it was thicker.) Loosely cover pork with foil and let rest 10 minutes. REmove strings and cut pork into 1"thick slices. Transfer to a platter and drizzle with glaze.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STRONGCARMEN.
Nutritional Info Amount Per Serving
- Calories: 482.7
- Total Fat: 25.1 g
- Cholesterol: 112.5 mg
- Sodium: 129.2 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.9 g
- Protein: 44.5 g
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