Apricot & Bourbon Pork Tenderloin
Food & Cooking Tips
Apricot & Bourbon Pork Tenderloin
Since we've
just had turkey for Thanksgiving we like something different for Christmas.
This is a fabulous meat dish for any special occasion. This tenderloin
is stuffed and rolled with bourbon soaked apricots and currents mixed
with pumpernickel bread. The pork is topped with an apricot/bourbon glaze.
This
is a great alternative to turkey and to lamb if your family doesn't like
lamb.
Apricot & Bourbon Pork Tenderloin
1 1/4 -2 lb
Pork tenderloin (you'll want 4-6 ounces per person)
1 cup Dried apricots chopped small (not fine)
1/4 cup Dried currents (if you can't get currents substitute raisins.
Raisins would need light chopping)
Pumpernickel bread 3-5 slices (that is approximate)
Dried sage
Apricot jam
Bourbon
Put apricots and currents in a bowl. Pour over enough bourbon to cover.
Soak overnight covered at room temperature.
Preheat oven
to 350 degrees
Rinse the pork. Blot with a paper towel. Cut through the center, but not
all the way through. Lay flat. Strain fruit and hand squeeze. Reserve
liquid. Put fruit in bowl. Beat one egg and add to fruit. To make bread
crumbs roll pumpernickel bread through hands. Add bread crumbs to the
fruit and egg mixture. Add liquid/bread crumbs as needed to make stuffing.
Add a pinch or two of sage. Let mixture sit 10-15 minutes. Spoon stuffing
across the pork loin. Roll the loin without overlapping the meat. Skewer
with toothpicks every one inch or so. Tuck in edges so stuffing doesn't
ooze out. Line a pan with foil. Place pork loin on roasting rack. Bake
uncovered 35-40 minutes per pound. To check temperature slide thermometer
into meat, not stuffing. Should read 180 degrees. Let rest on platter,
covered. To make glaze put apricot jam into a pot with bourbon. Let the
mixture simmer. Cut pork loin on a diagonal. Spoon glaze over pork.
Our
Favorite Christmas Recipes
Apricot
& Bourbon Pork Tenderloin
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Crumb Cake
Dad's Sweet Stuffed Dates
Egg & Sausage Scramble
Garlic Mashed Potatoes
Grand Marnier French Toast
Leg of Lamb, Creme de menthe
Mrs. Field's Chocolate Chip Cookies
Pineapple Glazed Ham
Red Velvet Cake & Butter Cream Icing
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