Apricot Cranberry Stuffed Pork Tenderloin

Want a little something different to serve up this November? Why not try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!

Apricot Cranberry Stuffed Pork Tenderloin
Try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!
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Ingredients
  1. 15 mL tbsp canola oil
  2. 2 garlic cloves, minced
  3. 1 shallot, diced
  4. 2 tsp (10 mL) dried savory or sage
  5. 3/4 cup (175 mL) fresh bread crumbs
  6. 1/3 cup (75 mL) diced dried apricots
  7. 2 tbsp (30 mL) chopped fresh parsley
  8. 1/4 (60 mL) cup cranberry sauce
  9. 1 pork tenderloin (about 1-1/4 lbs/625 g)
  10. 1/2 tsp (2 mL) salt
  11. 1/2 tsp (2 mL) black pepper
  12. 4 slices bacon
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a nonstick skillet, heat oil over medium heat. Sauté garlic, shallot and savory for 4 minutes or until shallot is softened. Remove from heat and stir in bread crumbs, apricots, parsley and cranberry sauce.
  3. Cut pork tenderloin in half lengthwise, almost but not all the way through, and open up like a book. Starting at the center, make a similar cut on both sides of tenderloin to open it up for stuffing. Sprinkle pork with salt and pepper.
  4. Spread stuffing over tenderloin and roll up like a jelly roll to seal. Wrap tenderloin with bacon and place on small foil-lined rimmed baking sheet. Roast for about 30 minutes or until a meat thermometer inserted in the center of the roast registers 145°F (63°C) for medium-rare or to desired doneness.
Notes
  1. Tips: For fresh bread crumbs, buzz a slice of bread or a bun in the food processor. Double-Smoked Sliced Bacon has a deeper smokiness and is an easy substitute in this recipe.
The Best of Bridge http://www.bestofbridge.com/
Posted in Recipes, Beef, Pork & Lamb.

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