Pork Tenderloin with Apricot-Apple Stuffing

To me, this dish smells and tastes like late fall and Christmas. The apricots and apples give the meat a wonderful aroma and flavor. Meat prepared this way is tender and fits any important occasion, the holidays included.

Well, I guess it's time to start thinking about Christmas… but more on that in a little while.

Pork Tenderloin with Apricot-Apple Stuffing

Directions: Pork Tenderloin with Apricot-Apple Stuffing:

Pour the apple juice over the dried apples and let them soak for about 30 minutes. Toast the almonds in a dry skillet until golden. Drain the apples, saving the juice, then finely chop them together with the apricots and mix with the almonds.

Preheat the oven to 180°C (350°F).

Rinse the tenderloins and pat them dry, then cut them lengthwise and open them up like a book. Season with salt, pepper and paprika and place them cut side up. Spread the apricot-apple mixture over the meat, leaving a 2 cm border. Fold the edges in and use kitchen twine to tie the meat into a roll.

Melt 2 tbsp of the clarified butter in a roasting pan and brown the tenderloins on all sides for about 6 minutes. Pour in the apple juice left from soaking the apples, the sherry and the chicken stock, and place the pan on the middle rack of the oven. Bake for about 40 minutes.

Meanwhile, peel the apples and cut them into wedges. Melt the remaining butter in a saucepan and sauté the apples in it for about 1 minute.

Take the roasting pan out of the oven, lift out the tenderloins and cover them with aluminum foil. Add the cream to the sauce and cook for about 3 minutes. Add the apples and cook for another 2 minutes, then adjust the seasoning to taste if needed. Also add the juices that have run out of the tenderloins resting in the foil.

Arrange the apples with the sauce on a platter. Slice the meat, lay it on top of the apples and serve.

Enjoy!

Inspired by „Festlich geniessen mit Duckstein” GU, but with a few changes.

5.0 from 1 reviews

Pork Tenderloin with Apricot-Apple Stuffing

Prep time: 70 mins

Cook time: 40 mins

Total time: 1 hour 50 mins

Serves: 4

Ingredients

• 5 dried apple rings
• 5 dried apricots
• 200 ml apple juice
• 4 tbsp slivered almonds
• 2 pork tenderloins, 350 g each
• salt
• pepper
• hot paprika
• 3 tbsp clarified butter
• 75 ml sherry or 100 ml apple juice
• 300 ml chicken stock
• 2 tart apples
• 4 tbsp heavy cream

Instructions

1. #instruction#

Nutrition Information

Calories: 415