Apricot-Pecan Stuffed Pork Tenderloins
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
This unique blend of ingredients is a pleasant surprise of the sweet apricot-and-thyme-flavored tenderloin. My sister gave me this recipe 15 years ago, and it’s been a favorite ever since. * This recipe is Diabetic Friendly! *
Mary Ann Dell Phoenixville, Pennsylvania
Apricot-Pecan Stuffed Pork Tenderloins Recipe
Apricot-Pecan Stuffed Pork Tenderloins
1 pork tenderloin (1 lb.)
¾ cup dried apricots
4 ½ tsp. chopped pecans
3 tsp. dried thyme, divided
1 garlic clove, minced
¼ tsp. salt
1/8 tsp. pepper
1 ½ tsp. molasses
1 tsp. canola oil
½ cup reduced-sodium chicken broth
Cut tenderloin horizontally from the long side to within ½ inch of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to ½ inch thickness; remove plastic.
In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped. Add molasses and oil; process until blended. Spread apricot mixture over the meat within ¾ inch of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1 ½ inch intervals.
Line a roasting pan with heavy-duty foil. Place meat on a rack in prepared pan. Pour broth over meat and sprinkle with remaining thyme. Bake at 400 F. for 40-45 minutes or until juices run clear and meat thermometer reads 160 F. Let stand for 5-10 minutes before slicing. 4 servings
(Recipe for Apricot-Pecan Stuffed Pork Tenderloins was on www.tasteofhome.com, 2014)
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