When my Mom came for a visit and told me that she had a great easy stuffed pork tenderloin recipe to share, I had to say I was doubtful. It sounded like something that would be too complicated for the likes of moi. Luckily, I agreed to have her show me how to make it and to my surprise she was spot on! This recipe is delicious and looks impressive, yet it isn’t nearly as complicated as it looks. I definitely will be making this scrumptious meal again in the near future! Oh and she even mentioned that this is something you can prepare the day before or morning in advance of company and then cook right before. I love when I have more time for wine with friends!
First up was preparing the stuffing. To prepare, saute the onion in the butter until translucent. Next, add in the bread and toss to coat evenly. Then add the apricots and pecans and remove from heat. Add spinach and toss until just wilted.
Spread out the pork tenderloins and season with salt and pepper.
Scoop stuffing onto each.
Gently fold the pork loins and tie with kitchen twine. This is a great how to video on how to tie them up. Once you do it you get the hang of it, but it’s helpful to watch through first. Or you could just do what I do. Drink a big gulp of wine and tie er’ up and hope for the best. Er….
Once tied, rub the surface with olive oil and season the outside with salt and pepper. Then in a large skillet, brown on all sides.
Finally transfer both to a roasting pan and bake at 400 degrees for about 8-10 minutes (you should have an internal temp. of 160 degrees). Once it’s finished, let sit and rest for 10 minutes before slicing. (note this photo is before they went in the oven)
And while your tenderloins are baking, deglaze the previously used skillet by adding the apple cider on medium high until it reduced down to approximately one cup. This will take some time so make sure to do it as soon as you put the pork in the oven. Drizzle the glaze on the plate or over the meat to make a sweet and lovely reduction sauce.
And there you have it, a meal so pretty and tasty it’s perfect for company!
2 pork tenderloins butterflied (the meat counted butterflied them for me!). Each about 1 to 1.5 lbs each
1 red onion, sliced thinly
1/2 stick of unsalted butter
3 cups cubed sourdough bread
8 ounces dried apricot halves, sliced thin (julienne)
1 lb baby spinach leaves
1/2 cup pecan pieces
Salt and Black Pepper
1 quart apple cider