Apricot Stuffed Pork With Potatoes And Brussels Sprouts Recipes

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.

APRICOT GLAZED ROASTED BRUSSELS SPROUTS

Steps:

• Sprouts -- Heat your oven to 425 and line a baking or cookie sheet with parchment paper. To prepare the sprouts, I peel the first outside layers of leaves off if brown or wilted, then cut in half lengthwise, keeping the stem in tact. This will keep the sprouts from falling apart. You can trim the stem a little if it is brown, but usually buying them today either at markets or in a grocery store they are very well cleaned.
• In a small bowl add the sprout halves, olive oil, dill, salt and pepper and lightly toss. Put on the baking sheet with parchment paper and put in the oven.
• Baking -- Cook 12-15 minutes and then check. At that point, I like to flip them over so they brown equally on both sides and cook another 10 minutes until tender but still have a little bite to them. I don't like them too soft. But please cook them to the texture you like.
• Sauce -- As the sprouts are roasting add all the ingredients for the sauce (jam, vinegar, lemon juice and zest) in a small pot and heat on medium low and let it simmer for about 5-10 minutes.
• Finish -- After the sprouts are done place in a large serving bowl and drizzle with the apricot glaze.
• Enjoy! This is great served with some roasted chicken or a pork roast, mashed potatoes, etc. It reminds me of Fall food and comforting meals. Growing up Fall and weekend dinners always seem to have braised meats, slow cooked vegetables from our summer garden, and sprouts were always a part of it and always a favorite.