Entree: United States – California Wine Country – Stuffed Pork Tenderloin with Apricot Glaze (Pork tenderloin butterflied and filled with a sweet-savory apricot and herb stuffing, roasted and finished with a wine-apricot glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 pork tenderloins, approx. 1 lb (454 g) each
- 1 cup (150 g) dried apricots, chopped
- 1/2 cup (60 g) toasted pecans or walnuts, chopped
- 1/2 cup (50 g) fresh breadcrumbs
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 2 tbsp (30 ml) olive oil, divided
- 2 tbsp (30 g) unsalted butter, divided
- 2 tsp (2 g) fresh thyme leaves, chopped (or 1 tsp (5 ml) dried)
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- 1/2 cup (160 g) apricot preserves
- 1/3 cup (80 ml) dry white wine (preferably California)
- 1 tsp (6 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Kitchen twine for tying

Show original ingredient measurements

- 2 pork tenderloins, approx. 1 lb (454 g) each
- 1 cup (150 g) dried apricots, chopped
- 1/2 cup (60 g) toasted pecans or walnuts, chopped
- 1/2 cup (50 g) fresh breadcrumbs
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 2 tbsp (30 ml) olive oil, divided
- 2 tbsp (30 g) unsalted butter, divided
- 2 tsp (2 g) fresh thyme leaves, chopped (or 1 tsp dried)
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- 1/2 cup (160 g) apricot preserves
- 1/3 cup (80 ml) dry white wine (preferably California)
- 1 tsp (6 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Kitchen twine for tying

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Butterf ly each pork tenderloin: slice lengthwise through the center leaving a hinge, open and press flat; if needed, gently pound to an even 1/2-inch (1.3 cm) thickness.
2. Step 2: In a skillet, heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter over medium heat. Sauté shallot and garlic until soft, about 2 minutes. Remove from heat and cool slightly.
3. Step 3: In a bowl combine chopped apricots, toasted nuts, breadcrumbs, sautéed shallot mixture, thyme, Dijon mustard, honey, salt, and pepper. Stir to a spreadable stuffing.
4. Step 4: Spread half the stuffing mixture evenly over each flattened tenderloin, leaving a 1/2-inch (1.3 cm) border. Roll tightly and tie each roll with kitchen twine at 1-inch (2.5 cm) intervals.
5. Step 5: Heat remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in an ovenproof skillet over medium-high heat. Sear the tenderloins on all sides until golden brown, about 2 minutes per side.
6. Step 6: Roast in preheated oven until internal temperature reaches 145°F (63°C), about 15–20 minutes depending on thickness. Remove tenderloins to a cutting board and tent with foil to rest.
7. Step 7: Meanwhile, make the glaze in the same skillet: add apricot preserves and white wine, bring to a simmer over medium heat, stirring to dissolve preserves. Cook until slightly thickened, about 3–4 minutes. Taste and add a pinch of salt if needed.
8. Step 8: Brush the roast with the warm apricot-wine glaze, slice into 1-inch (2.5 cm) medallions, spoon remaining glaze over slices, and serve.