Apricot Stuffed Pork Tenderloin

The cheese in this festive dish adds a nutty flavor and creamy texture.


2 servings


1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup thinly sliced dried apricots
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
dash cayenne pepper
1 tablespoon butter, melted


Preheat oven to 375°F (191°C). Coat an 11 x 7-inch baking dish with cooking spray.

Cut a lengthwise slit down the center of the roast to within 1/2 inch of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-inch 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 prepared baking dish. Brush tenderloin with butter.

Bake for 30 to 35 minutes or until a meat thermometer reads 160°F (71°C). Let stand for 5 minutes before slicing.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 30 minutes

Nutritional Information

5 ounces cooked pork equals 374 calories, 17 g fat (9 g saturated fat), 130 mg cholesterol, 463 mg sodium, 13 g carbohydrate, 2 g fiber, 40 g protein.

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