Stuffed Pork Tenderloin, Apricot and Bourbon Glaze


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

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.

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