Stuffed Pork Tenderloin, Apricot and Bourbon Glaze

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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 holiday dinner menu. This pork tenderloin is stuffed with bourbon soaked apricots and currents mixed with pumpernickel bread. The rolled pork loin is topped with an apricot and bourbon glaze. Your family is sure to enjoy this holiday pork recipe.

Stuffed Pork Tenderloin (glaze recipe follows)

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)
3-5 slices Pumpernickel bread (that is approximate)
Dried sage
1 - 10 oz jar of 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.

Apricot & Bourbon Glaze

Put apricot jam into a pot with 1 or 2 tablespoons of bourbon (to taste). Let the mixture simmer over low heat.

Cut pork loin on a diagonal. Spoon glaze over pork.

Christmas Recipes

Apricot & Bourbon Pork Tenderloin
Baked French Toast Casserole (Paula Deen)
Black Bottoms Cupcakes
Chocolate Pound Cake
Chocolate Truffle Loaf with Raspberry Sauce
Crumb Cake
Dad's Sweet Stuffed Dates
Egg & Sausage Scramble
Garlic Mashed Potatoes
Grand Marnier French Toast
Greek Almond Cookies (Kourabiethes)
Italiano Meat Pie
Leg of Lamb, Creme de menthe
Louisiana Roasted Pecan Pie
Mrs. Field's Chocolate Chip Cookies
Pineapple Glazed Ham
Red Velvet Cake & Butter Cream Icing
Roasted Tomatoes (Ina Garten)
Split Pea & Ham Soup, Magic Pan Restaurant

Tasty & Easy Green Bean Recipes

Armenian Green Beans with Ground Meat and Tomatoes
Blanched Green Beans
Fried Green Beans
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Bean Salad, Dill, Parsley & Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Provençal
Green Bean Salad, Soy Glazed Almonds, Cilantro
Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice
Sautéed Green Beans with Hazelnut Crumbs
Sesame & Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans

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