Apricot-Stuffed Pork Tenderloin

Taste of Home

Ready in: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Gluten Free

Ingredients

  • 1 tablespoon butter, melted
    Milk, Eggs, Other Dairy
  • Dash cayenne pepper
    Spices and Seasonings
  • 1/4 cup thinly sliced dried apricots
    Dried Fruits;Produce
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
    Produce
  • 1 small garlic clove, minced
    Produce
  • 1/8 teaspoon pepper
    Spices and Seasonings
  • 1 pork tenderloin (3/4 pound)
    Meat
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 1/3 cup shredded Gruyere or Swiss cheese
    Cheese

Steps

  • Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness.
  • Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne.
  • Roll up jelly-roll style, starting with a long end. Tie at 1-1/2-inch to 2-inch intervals with kitchen string; secure ends with toothpicks.
  • Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
  • Brush tenderloin with butter.
  • Bake at 375° for 30-35 minutes or until a meat thermometer reads 160°.
  • Let stand for 5 minutes before slicing.

Nutrition

  • Calories: 365.59  cal  (18.28%)
  • Fat: 16.81  g  (25.86%)
  • Saturated Fat: 8.82  g  (55.11%)
  • Carbohydrates: 12.0  g  (4.0%)
  • Sugar: 8.95  g  (9.94%)
  • Cholesterol: 142.17  mg  (47.39%)
  • Sodium: 465.69  mg  (20.25%)
  • Protein: 40.75  g  (81.51%)
  • Vitamin B1: 1.69  mg  (112.55%)
  • Selenium: 55.47  µg  (79.24%)
  • Vitamin B6: 1.36  mg  (68.16%)
  • Vitamin B3: 11.72  mg  (58.59%)
  • Phosphorus: 532.31  mg  (53.23%)
  • Vitamin B2: 0.65  mg  (38.12%)
  • Zinc: 4.07  mg  (27.16%)
  • Potassium: 887.68  mg  (25.36%)
  • Vitamin B12: 1.5  µg  (24.96%)
  • Vitamin A: 982.52  IU  (19.65%)
  • Calcium: 170.78  mg  (17.08%)
  • Vitamin B5: 1.61  mg  (16.07%)
  • Magnesium: 60.38  mg  (15.09%)
  • Iron: 2.34  mg  (12.99%)
  • Copper: 0.23  mg  (11.35%)
  • Vitamin E: 1.33  mg  (8.84%)
  • Manganese: 0.12  mg  (6.14%)
  • Fiber: 1.4  g  (5.61%)
  • Vitamin D: 0.71  µg  (4.7%)
  • Vitamin C: 2.27  mg  (2.75%)
  • Vitamin K: 1.71  µg  (1.63%)

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