Pork Tenderloin Stuffed with Dried Apricots and Roasted Red Pepper
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25Prep Time Minutes
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95Total Time Minutes
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8Number of Ingredients
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8Servings
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
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Step one
Preheat oven to 350°F (180°C). Spray 13- x 9-inch (3L) baking dish with PAM® Original Cooking Spray.
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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.
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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.
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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.
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Step five
Cover with foil; let stand for 10 minutes. Slice and serve, spooning sauce over top.
Tips
Butterflied pork takes a bit of extra time, but it has a larger surface area, which is easier to stuff.
Preparation images
Pork Tenderloin Stuffed with Dried Apricots and Roasted Red Pepper
