Apricot-Pecan Stuffed Pork Tenderloins

September 26, 2014 Leave a Comment

 

Apricot-Pecan Stuffed Pork Tenderloins

Apricot-Pecan Stuffed Pork Tenderloins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

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)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Easy Curried Shrimp

May 21, 2014 Leave a Comment
Easy Curried Shrimp

Easy Curried Shrimp

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I like to serve this dish with grapes or green veggies for added color.  It’s also nice with dried coconut or pineapple instead of apricots.

            Donna Stone                                                                      Clearwater, Florida

 

Easy Curried Shrimp Recipe

Easy Curried Shrimp

1 Tbsp. butter

2 tsp. curry powder

¾ tsp. ground cumin

¼ tsp. salt

¼ tsp. garlic powder

¼ tsp. ground coriander

¼ tsp. ground cinnamon

1 cup light coconut milk

1 lb. uncooked large shrimp, peeled and deveined

1/3 cup chopped dried apricots

2 cups hot cooked brown rice

 

In a large skillet, melt butter.  Add the curry, cumin, salt, garlic powder, coriander and cinnamon; cook over medium heat until lightly browned.  Stir in coconut milk.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened.

Add shrimp; cook and stir for 2-4 minutes or until shrimp turn pink.  Stir in apricots; heat through.  Serve with rice.       4 serving

 

(Recipe for Easy Curried Shrimp was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Apricot Date Bread Recipe

October 8, 2012 1 Comment

Apricot Date Bread

This bread, Apricot Date Bread, is made with dried apricots, date and walnuts.  It will go well with a hot cup of tea, on a Sunday morning…

Apricot Date Bread Recipe

Apricot Date Bread

½ cup dried apricots, cut into strips

Boiling water

½ cup chopped dates

½ cup chopped walnuts

1 cup firmly packed brown sugar

1 ½ cups milk

¼ cup oil

1 egg

2 ¾ cups flour

¾ tsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

Heat oven to 350 F.  Grease and flour bottom only of 9×5 inch loaf pan.  In a small bowl, cover apricots with boiling water and let stand 5 minutes; drain.  Add dates and walnuts.  In a large bowl, combine brown sugar, milk, oil and egg; mix well.  Add flour, baking powder, baking soda and salt to brown sugar mixture, stirring just until moistened.  Stir in apricots, dates and walnuts.  Pour into prepared pan.

Bake at 350 F. for 60 to 70 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.   1 loaf

Orange Cream Cheese Spread

8 oz. cream cheese, softened

¼ cup orange marmalade

In small bowl, beat cream cheese until light and fluffy.  Gradually add orange marmalade, beating until well combined.  Refrigerate.     1 cup

(Recipe for the Apricot Date Bread recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Apricot Date Bread, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Bread Recipes Tagged With: , ,

Sweet Potato Bread Pudding wth Orange- Nutmeg Sauce Recipe

September 9, 2012 Leave a Comment

 

Sweet Potato Bread Pudding with Orange-Nutmeg Sauce

Recipe is provided courtesy of Publications International, Ltd.

This recipe was In Love Your Heart – 41 Delicious Recipes for Women – By Women.  Join the American Heart Association’s Go Red for Women movement and learn to love your heart while reducing your risk of developing cardiovascular disease.

Sweet Potato Bread Pudding wth Orange- Nutmeg Sauce Recipe

Sweet Potato Bread Pudding with Orange-Nutmeg Sauce

Vegetable oil spray

4 slices whole wheat bread

2 Tbsp. fat-free or light tub margarine

1/3 cup dried apricot halves, diced

¾ canned sweet potatoes in light syrup, drained

¾ cup fat-free milk

Egg substitute equivalent to 2 eggs, or 2 large eggs

1/3 cup firmly packed light brown sugar

1 tsp. cinnamon

1/8 tsp. ground allspice

¼ cup chopped pecans

¾ cup fat-free or low-fat vanilla yogurt

1 tsp. grated orange zest

¼ tsp. ground nutmeg

Preheat the oven to 350 F.  Lightly spray an 8-inch square baking pan with vegetable oil spray.

Spread the bread slices with a thin coating of margarine.  Cut into ½-inch cubes.  Put the bread in the baking pan.  Stir in the apricots.

In a medium bowl, mash the sweet potatoes.  Whisk in the milk, egg substitute, brown sugar, cinnamon and allspice.  Pour over the bread mixture.  Sprinkle with the pecans.

Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.  Let cool on a cooling rack for 5 minutes before cutting.  Place bread pudding on plates or in bowls.

Meanwhile, in a small bowl, whisk together the yogurt, orange zest and nutmeg.  Cover and refrigerate until ready to serve.  Spoon 2 tablespoons sauce over each serving.

(Recipe for Sweet Potato Bread Pudding with Orange-Nutmeg Sauce was in Love Your Heart – 41 Delicious Recipes for Women – By Women, March 21, 2006)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Sweet Potato Bread Pudding with Orange-Nutmeg Sauce, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Bread Recipes Tagged With: , , , ,

To the Top