Apricot Stuffed Pork Loin Recipe
Ingredients
| Pork Loin | ||
| Wild rice | 3/4 Cup (16 tbs) | |
| Olive oil | 1 1/2 Teaspoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| 1/2 cup chopped fennel or celery | ||
| Garlic | 1 Clove (5gm), minced | |
| Dried thyme | 1 Teaspoon | |
| 1/4 cup Madeira or defatted reduced-sodium chicken broth | ||
| Dried apricots | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup chopped prunes | ||
| Ground black pepper | 1 To taste | |
| 1 pork tenderloin (1 1/2 pounds) Sauce | ||
| Sodium chicken broth | 1 Cup (16 tbs) | |
| 1/3 cup apricot nectar or orange juice | ||
| Dijon Mustard | 2 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Water | 2 Tablespoon | |
| Salt | To Taste | |
Directions
To make the pork loin: Cook the wild rice according to the package directions.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions, fennel or celery, garlic, and thyme.
Cook, stirring often, for 6 to 8 minutes, or until the onions are soft.
Add the Madeira or broth and increase the heat to high.
Cook for 1 to 2 minutes, or until the liquid is evaporated.
Remove from the heat and stir in the apricots, prunes, and wild rice.
Season with the salt and pepper.
With a long slender knife, make a 1" slit from one end of the pork to the other, keeping the sides of the loin intact.
Using your fingers, push the meat back from the slit to create a "tunnel." From both ends, stuff the cavity with the wild-rice mixture.
Mist the pork with no-stick spray and sprinkle lightly with salt and pepper.
Preheat the oven to 350°F.
Coat a large ovenproof skillet with no-stick spray and place over medium-high heat.
Add the pork and cook for 3 to 5 minutes, or until browned on all sides.
Transfer the skillet to the oven and cook for 25 minutes, or until the meat is only slightly pink on the inside.
Transfer to a cutting board.
Let stand for 5 minutes before slicing.
To make the sauce: In a small saucepan, whisk together the broth, apricot nectar or orange juice, and mustard.
Bring to a boil over medium-high heat and cook for 2 minutes.
Place the cornstarch in a cup.
Add the water and stir until smooth.
Add to the saucepan and cook, whisking constantly, for 2 minutes, or until thickened.
Serve over the pork.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions, fennel or celery, garlic, and thyme.
Cook, stirring often, for 6 to 8 minutes, or until the onions are soft.
Add the Madeira or broth and increase the heat to high.
Cook for 1 to 2 minutes, or until the liquid is evaporated.
Remove from the heat and stir in the apricots, prunes, and wild rice.
Season with the salt and pepper.
With a long slender knife, make a 1" slit from one end of the pork to the other, keeping the sides of the loin intact.
Using your fingers, push the meat back from the slit to create a "tunnel." From both ends, stuff the cavity with the wild-rice mixture.
Mist the pork with no-stick spray and sprinkle lightly with salt and pepper.
Preheat the oven to 350°F.
Coat a large ovenproof skillet with no-stick spray and place over medium-high heat.
Add the pork and cook for 3 to 5 minutes, or until browned on all sides.
Transfer the skillet to the oven and cook for 25 minutes, or until the meat is only slightly pink on the inside.
Transfer to a cutting board.
Let stand for 5 minutes before slicing.
To make the sauce: In a small saucepan, whisk together the broth, apricot nectar or orange juice, and mustard.
Bring to a boil over medium-high heat and cook for 2 minutes.
Place the cornstarch in a cup.
Add the water and stir until smooth.
Add to the saucepan and cook, whisking constantly, for 2 minutes, or until thickened.
Serve over the pork.
Chef
