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.
(Glaze recipe follows)
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
Put apricots and currents in a bowl. Pour over enough bourbon to cover. Soak overnight
covered at room temperature.
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
Apricot & Bourbon
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.