Stuffed and Glazed Tenderloin of Pork

This is my favorite way to cook pork tenderloin. It's glazed with Apricot preserves, and stuffed with bread crumbs, dried fruits, and onions for good measure, which makes for a great company dinner!

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 3  lbs  pork tenderloin
• 4  tablespoons butter
• 1  garlic clove

• Stuffing

• 2  cups  white breadcrumbs
• 1  cup  dried fruit, like apricot, raisins, and currents, chopped finely
• 1  tablespoon  finely chopped parsley
• 1  tablespoon  finely chopped onion
• 1  garlic clove
• 1⁄2 tablespoon tarragon
• 4  tablespoons  melted butter
• 1  orange, rind and pulp of
• 1  egg, lightly beaten
•  salt and pepper

• Glaze

• 2  cups  apricot preserves
• 1  tablespoon brown sugar
• 1  lemon, juice of
• 1⁄2 teaspoon curry powder
• 1  tablespoon water

Directions

1. Prepare the stuffing first:
2. Mix the bread crumbs, the cut up dried fruits, parsley, onion, crushed garlic, and tarragon in a bowl.
3. Stir in the melted butter.
4. Grate the rind of the orange and add as well as the cut up orange flesh.
5. Beat the egg lightly and use it to bind the mixture together.
6. Season to taste with the salt and pepper.
7. Trim away the fat from the tenderloin and remove the transparent skin.
8. Slit the meat lengthwise through half its thickness and open it out and flatten the meat out, by pounding it.
9. Spread the stuffing over the tenderloin and roll up tightly from the bottom and tie with string.
10. Melt the butter in a heavy frying pan.
11. Peel and slice the garlic and sauté until brown.
12. Cook the pork for a few minutes in the butter until evenly browned on all sides.
13. Cover the pan with a lid and roast on the center shelf of a preheated oven at 325°F for 1 1/2 hours or (30 minutes per pound).
14. Remove the lid and let the meat brown for the last 10 minutes.
15. To make the sauce, put the apricot preserves in a saucepan and add the remaining ingredients.
16. Heat over medium heat for 10 minutes or until preserves have melted and the sugar and spices are blended by stirring.
17. Before serving, remove the string and carve the meat into slices, spooning glaze over the pork.