Apricot & Goat Cheese Stuffed Pork Tenderloin



  • 2 pork tenderloins, butterflied
  • ¼ cup olive oil
  • 1 finger rosemary, minced
  • 1 large branch thyme, minced
  • salt and pepper
  • 1 cup dried apricots, chopped
  • ½ cup water
  • 1 cup almonds, sliced
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • ½ bunch parsley, finely chopped
  • 6 ounces goat cheese
  • 1/2 pound fresh spinach
  • salt & pepper to taste
  • Mix olive oil, rosemary, thyme, salt and pepper. Lay butterflied pork tenderloin in large non-reactive dish or pan and cover with mixture. Allow to marinate for 1-2 hours.
  • Mix dried apricots with water and allow to soak for 15-20 minutes. Drain.
  • Mix apricots, almonds, garlic, shallot, parsley and goat cheese. Season with salt and pepper to taste.
  • Remove pork from marinade. Lay out pork on plastic wrap. Place another piece of wrap on top of pork. Pound lamb slightly with kitchen mallet to even out. Remove top wrap. Evenly spread apricot mixture over lamb leaving a 1" margin around edges. Top with a layer of spinach leaves. Roll the porik and tie to hold cylinder in place.
  • Heat a saute pan to very hot. Add some olive oil. Sear the tenderloin all around.
  • Place in 375F oven and roast for 30-40 minutes. Meat thermometer should read 140-145F when tested at end of cooking.
  • Remove roast from oven and place on warm serving platter. Cover with aluminum foil for about 10 minutes.
  • Remove string and slice for serving.


  • SOURCE: Apple Charlotte

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