This Apricot and Apple Stuffed Pork Loin has become by far and away my favorite pork recipe. The flavors are out of this world delicious—a perfect balance between sweet and savory that makes it nearly impossible to stop eating.

Before this recipe I had always thought stuffed pork loins were above my skill level but it turns out they’re really a rather simple dish hiding behind a very impressive presentation! This dish works perfectly for an easy dinner for your family or a show stopping meal for guests. But whoever you make it for just make it! You can’t miss out on this recipe any longer.

 

Ingredients:

5 lb pork tenderloin

salt and pepper

1 sweet red apple, chopped (I used a Macintosh)

10-15 dried apricots, chopped

¼ cup unsweetened applesauce

4 sprigs fresh rosemary, minced (about 2 tbsp)

zest of 1 lemon

juice of ½ lemon

1 tbsp minced garlic

2 tbsp whole ground dijon mustard

2 tbsp balsamic vinegar

2 tbsp apple cider vinegar

2 tbsp olive oil + 1 tbsp olive oil

kitchen twine

¼ cup apricot preserves

Directions:

Preheat oven to 425 deg.

In a small bowl or mason jar, mix together chopped apple, apricots, applesauce, rosemary, lemon juice and zest, garlic, mustard, vinegar, and 1 tbsp olive oil. Set aside.

Butterfly the pork tenderloin by slicing it lengthwise on one side, stopping about ½ inch before the other side. Spread it open and use a meat mallet to flatten it a bit, so that each half is about ½ to ¾” thick. Spread half of the filling generously into the center of the pork, then close. Sprinkle with salt and pepper. Carefully tie up the pork every 2 inches or so with kitchen twine in order to prevent it from falling apart in the oven

In a large skillet, heat 2 tbsp olive oil or vegetable oil on medium high. Sear each side of the pork for 1-2 minutes until nicely browned.

Slather apricot preserves and remaining filling onto top of seared pork, stirring gently to allow the preserves to melt.

Transfer pork to an oven-safe dish. (I also added some sweet potatoes, red onion, and extra rosemary around the pork for bulk).

Cook at 425 deg for 20-30 minutes, or until a meat thermometer reads 145 deg.

Remove from oven and allow to sit at least 5 minutes before slicing.

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Quick tip: Use a disposable aluminum roasting pan for easy clean up once the pork is done.

Photo attribution and recipe courtesy of: Claire Tastes.