Lunch / Dinner
Apricot-Stuffed Pork Tenderloin
Impressive and easy to make, the flavors of apricot and herbs shine in this simple yet elegant Apricot-Stuffed Pork Tenderloin.
Ingredients
Five-Minute Morning Prep
Line pan with parchment paper. Complete steps 2 through 4; cover and refrigerate. Let stand at room temperature for 30 minutes before baking.
Test Kitchen Tip
Place dried apricots in the refrigerator for 10 minutes so they are easier to cut.
Instructions
Preheat oven to 425°. Line a 17½x12½-inch rimmed baking sheet with parchment paper.
Coat tenderloins with 1 tablespoon oil, and sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
Combine bread cubes, apricots, thyme, broth, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Make a lengthwise cut down center of each tenderloin, and stuff evenly with bread mixture. Tie together at 2-inch intervals with kitchen twine. Place on prepared pan.
Toss together haricots verts, shallots, remaining 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a large bowl. Place haricots verts and shallots around tenderloins.
Bake until a meat thermometer inserted in thickest portion of pork registers 145°, 30 to 40 minutes, covering with foil after 10 minutes of baking to prevent excess browning. Top with thyme, if desired.