Pork Tenderloin Stuffed with Dried Apricots and Roasted Red Pepper

April 19, 2024

Pork Tenderloin Stuffed with Dried Apricots and Roasted Red Pepper

Name: Pork Tenderloin Stuffed with Dried Apricots and Roasted Red Pepper
Prep time: 25 min
Total time: 95 min
Yield: 8
Ingredients: 2 pork tenderloins (about 1 lb/500 g each); 1/2 cup (125 mL) plain breadcrumbs; 1/3 cup (75 mL) roasted red peppers, drained and finely chopped; 1/3 cup (75 mL) finely chopped dried apricots; 3 tbsp (45 mL) finely chopped fresh cilantro; 1 jar (355 mL) VH® Szechwan Stir-Fry Sauce; PAM® Original Cooking Spray; 2 wooden skewers

25

Prep Time Minutes
95
Total Time Minutes
8
Number of Ingredients
8
Servings

Tags:

Pork,
Over 45 min,
Main Dish,
VH,
PAM,
Oven,
Asian,
Summer,
Spring,
Fall,
Winter,
Easter

Ingredients

2 pork tenderloins (about 1 lb/500 g each)
1/2 cup (125 mL) plain breadcrumbs
1/3 cup (75 mL) roasted red peppers, drained and finely chopped
1/3 cup (75 mL) finely chopped dried apricots
3 tbsp (45 mL) finely chopped fresh cilantro
1 jar (355 mL) VH® Szechwan Stir-Fry Sauce
PAM® Original Cooking Spray
2 wooden skewers

Directions

View photos

Step one

Preheat oven to 350°F (180°C). Spray 13- x 9-inch (3L) baking dish with PAM® Original Cooking Spray.
Step two

Using sharp knife, “butterfly” the pork tenderloins by slicing each tenderloin lengthwise but not all the way through, leaving 1/2-inch (1 cm) intact. Open like a book; pound between 2 pieces of plastic wrap into 1/2-inch (1 cm) thickness.
Step three

In a small bowl, combine breadcrumbs, peppers, apricots, cilantro and 3 tbsp (45 mL) VH® Szechwan Stir-Fry Sauce. Spread mixture down along centre of 1 pork tenderloin; top with remaining pork tenderloin. Secure two opposite sides with wooden skewers. Transfer to baking dish; top with remaining Szechwan Stir-Fry Sauce.
Step four

Cover with foil; bake for 30 minutes. Remove foil; bake for 30 minutes or until pork is no longer pink inside and juices run clear when pork is pierced.
Step five

Cover with foil; let stand for 10 minutes. Slice and serve, spooning sauce over top.