Apricotfilledporktenderloin Recipes

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).

Steps:

• Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
• Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
• Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
• Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.

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.

Steps:

• Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
• Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
• Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
• Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

Steps:

• Preheat broiler and line rack of a broiler pan with foil.
• Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
• Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.
• Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145°F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.
• Cut pork crosswise into 1/2-inch-thick slices and transfer to a platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side (sweeten with additional jam if desired).

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.

Steps:

• In a saucepan, saute onions in hot and melted margarine or butter until they are tender.
• Stir in apricots, stuffing mix, 1/2 cup water and pecans.
• Preheat your oven to 425F.
• Trim fat from meat.
• Make a cut down lengthwise down the tenderloins, cutting to within 1/2 inch of opposite side.
• Spread open and cover the surface with plastic wrap.
• Pound with the flat side of a meat mallet to 1/2 inch thickness.
• Spoon half the fruit mixture over each tenderloin.
• Working from a long side, roll up tenderloins to cover the stuffing.
• Tuck in ends.
• Tie at 1 inch intervals with a cotton kitchen twine.
• Place tenderloins on a rack in a shallow roasting pan.
• Rub with thyme and pepper.
• Roast foor 30-35 minutes or until the meat and stuffing reach 160F.
• Remove twine, slice and serve.

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).

Steps:

• First of all make the stuffing mix. chop the onion garlic and apricots finely (i use a food processor for this).
• Add the breadcrumbs, melted butter, herbs,orange zest, egg and seasoning and mix well.
• Next open out the tenderloin. Make a cut down the center to within a cm of the of the thickness. Open it out and make more cuts working out towards the edges of the tenderloin. This will allow you to flatten the meat out fully.
• Then spread the stuffing mixture onto the pork. When it is covered, roll the joint firmly from one side and tie with string.
• To start cooking:.
• Heat the butter in an oven proof dish on top of the stove.
• Add the garlic and cook till well brown and then remove.
• Put the pork into the dish and brown all over.
• Put a lid on the dish and transfer to a pre-heated oven (170°C) and cook the pork for 88 minutes per kg.
• Remove the lid for the last 20 minutes to brown the joint.
• While the pork is cooking make the sauce.
• Put the water into a saucepan, add the jam and heat gently until the jam has melted.
• Add the curry powder and stir well.
• Serve with the pork and seasonal vegetables.

Steps:

• Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
• Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
• Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.

Steps:

• Preheat oven to 425°F. Melt butter in heavy large pot over medium-high heat. Add 2 teaspoons ras el hanout and stir 1 minute. Add pears and sauté until tender, stirring occasionally, about 4 minutes. Transfer pears to plate.
• Heat 1 tablespoon oil in same pot over medium heat. Add onion and apricots. Sauté until onion begins to soften, about 3 minutes. Add broth and honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot. Remove from heat. (Sauce can be made 2 hours ahead. Let stand at room temperature.)
• Mix remaining 2 tablespoons oil and 2 teaspoons ras el hanout in small bowl to blend. Rub mixture all over pork tenderloins. Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand 10 minutes.
• Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork. Sprinkle with almonds.