1/7 Photos of Tenderloin of Pork With Apricot Stuffing
1 hr 5 mins
Colin Cartledge's Note:
Tasty economical meal with no waste
My Private Note
Units: US | Metric
apricot prepared stuffing
- 125 g white breadcrumbs
- 125 g dried apricots
- 1 egg
- 1 tablespoon parsley
- 1 small onion
- 1 garlic clove
- 1/2 teaspoon tarragon
- 50 g butter (MELTED)
- orange zest
- salt and black pepper
- 1First of all make the stuffing mix. chop the onion garlic and apricots finely (i use a food processor for this).
- 2Add the breadcrumbs, melted butter, herbs,orange zest, egg and seasoning and mix well.
- 3Next 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.
- 4Then spread the stuffing mixture onto the pork. When it is covered, roll the joint firmly from one side and tie with string.
- 5To start cooking:.
- 6Heat the butter in an oven proof dish on top of the stove.
- 7Add the garlic and cook till well brown and then remove.
- 8Put the pork into the dish and brown all over.
- 9Put a lid on the dish and transfer to a pre-heated oven (170°C) and cook the pork for 88 minutes per kg.
- 10Remove the lid for the last 20 minutes to brown the joint.
- 11While the pork is cooking make the sauce.
- 12Put the water into a saucepan, add the jam and heat gently until the jam has melted.
- 13Add the curry powder and stir well.
- 14Serve with the pork and seasonal vegetables.
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Nutritional Facts for Tenderloin of Pork With Apricot Stuffing
Serving Size: 1 (322 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 637.0
- Calories from Fat 244
- Total Fat 27.1 g
- Saturated Fat 14.9 g
- Cholesterol 181.3 mg
- Sodium 358.1 mg
- Total Carbohydrate 70.1 g
- Dietary Fiber 3.6 g
- Sugars 40.5 g
- Protein 31.7 g