Apricotfilledporktenderloin Recipes

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APRICOT PORK TENDERLOIN



Apricot Pork Tenderloin image

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Provided by Hope

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  • Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Steps:

  • Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

APRICOT-STUFFED PORK TENDERLOIN



Apricot-Stuffed Pork Tenderloin image

"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.

APRICOT-STUFFED SPICE-RUBBED PORK LOIN



Apricot-Stuffed Spice-Rubbed Pork Loin image

Make this among your first projects for the evening because the pork loin bakes for nearly two hours. You can also stuff it a day ahead, refrigerate, and then pop it into the oven just before your guests arrive.

Provided by Food Network

Categories     main-dish

Yield 12 servings (serving size: 3 oz stuffed pork)

Number Of Ingredients 11

1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon five-spice powder
1/2 teaspoon ground red pepper
1 1/3 cups finely chopped dried apricots, 6-ounce package
2 tablespoons capers
1 (3-pound) boned pork loin roast
Nonstick cooking spray

Steps:

  • Combine first 7 ingredients in a small bowl. Combine apricots and capers; set aside. Trim fat from pork. Cut a 1-1/2-inch-wide horizontal slit into the end of pork; cut through to the other end of pork to form a deep pocket using a long, thin knife. Spoon apricot mixture into pocket; pack using the handle of a wooden spoon. Rub surface of pork with cumin mixture. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).

HONEY-GLAZED PORK TENDERLOIN WITH GRILLED APRICOTS



Honey-Glazed Pork Tenderloin with Grilled Apricots image

A spectacular entree for summer entertaining, pork tenderloin is brushed with an aromatic honey glaze and served with grilled scallions and apricots. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
2 inches peeled fresh ginger, thinly sliced
3/4 cup honey
2 tablespoons apple-cider vinegar
Kosher salt and freshly ground pepper
1 pork tenderloin (1 1/4 pounds)
Extra-virgin olive oil, for brushing and grill
8 scallions
6 medium-ripe apricots (about 1 pound), halved and pitted

Steps:

  • Using a mortar and pestle, coarsely crush coriander seeds and peppercorns. Place in a small dry saucepan and toast over medium heat, shaking pan occasionally, until fragrant and lightly browned, 1 to 2 minutes. Add ginger, honey, vinegar, and 1/4 teaspoon salt; cook until bubbling rapidly, about 5 minutes. Remove from heat and let stand 15 minutes, then strain through a fine-mesh sieve into a small bowl (discard solids).
  • Heat grill to high, with an indirect-heat zone. Season pork with 1/2 teaspoon salt and pepper; brush with oil. Lightly brush grates with oil. Grill pork until browned, about 3 minutes per side. Move to indirect heat and cook, covered, until a thermometer inserted into thickest part registers 138 degrees to 145 degrees for medium, 10 to 12 minutes more. Remove from grill and spoon 2 to 3 tablespoons glaze on top. Let stand 10 minutes.
  • Meanwhile, season scallions with salt and brush with oil; grill until lightly charred and tender, about 3 minutes. Generously brush apricots with oil; grill, cut-sides down, until marks appear and fruit can be turned without sticking, about 3 minutes. Turn and cook until flesh is tender when pressed, about 2 minutes more. Slice pork and arrange on platter with scallions and apricots. Drizzle remaining glaze over apricots, scallions, and pork.

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