Brandy Marinated Pork Tenderloin Stuffed With Rice and Apricots

Recipe by Chef at Heart
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READY IN: 40mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs pork tenderloin, butterfly
  • 1
    cup orange juice
  • 14
    cup brandy, brandy, wisky, spiced rum, whichever you have
  • 1
    tablespoon ground cinnamon
  • 1
    cup apple juice
  • 12
  • 13
    cup apricot, dried, diced
  • 18
    teaspoon pepper (optional)
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DIRECTIONS

  • combine oj, alcohol of your choice (pepper is optional. I did not use salt so it is up to you.
  • Add cinnamon (I probably used more than a tbsp but most people would prefer to make the marinade and decide for themselves.
  • For stuffing combine the following.
  • Combine apple juice with rice and diced appricots (raisons or any dried fruit would work as well and cook according to directions for rice.
  • it actually cooks a lot faster than normal due to the quantity, so check it after 10 minutes, or double it for left overs and use the recipe directions on your rice container.
  • Butterfly pork and add stuffing. Tie with cooking string, and wrap in tin foil if you wish. It just makes less of a mess and it is still browned.
  • Put in flavour wave machine setting 400 degrees.I stuffed mine really full so it took 40 minutes double the 20 minites they say for pork, but I stuffed it so that would take longer, as well I opened it up a couple of times because I did not have a recipe (since I just used what I had around.
  • I would suggest checking it after 20 minute since depending on the amount of stuffing and where you placed the rack (I used the 4" which cooks more slowly.
  • Let rest for 5 to q0 minutes with foii removed.
  • I served brocolli with sesame seeds on the side.
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