Best Apricot Stuffed Pork With Potatoes And Brussels Sprouts Recipes

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APRICOT-STUFFED PORK TENDERLOIN



Apricot-Stuffed Pork Tenderloin image

"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup thinly sliced dried apricots
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 tablespoon butter, melted

Steps:

  • Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Steps:

  • Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

WILD RICE DRESSING



Wild Rice Dressing image

This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 17

1/2 cup slivered almonds
Unsalted butter, for casserole
5 tablespoons olive oil
2 medium onions, coarsely chopped
4 celery ribs, chopped into 1/2-inch pieces
5 large cloves garlic, finely minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
Salt and freshly ground pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
8 ounces sweet fennel sausage, casings removed
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
1/2 cup Calvados, or white wine
6 cups cooked wild rice
4 cups cooked white rice
20 dried apricot halves, quartered
12 dried pitted prunes, halved

Steps:

  • Heat oven to 375 degrees.Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
  • Generously butter a 2 1/2-quart casserole, and set aside. Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
  • Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
  • Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
  • Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
  • Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer dressing to a prepared casserole, and cover with aluminum foil.

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Apricot stuffed pork with potatoes and brussels sprouts is a dish that combines sweet and savory flavors in a delightful way. The dish features succulent pork tenderloin that is stuffed with a sweet apricot filling, accompanied by crispy roasted potatoes and tender, caramelized brussels sprouts.

The Pork Tenderloin

The star of this dish is the pork tenderloin, which is a lean cut of meat that cooks quickly and is easy to work with. To prepare the pork, it is first butterflied, which involves cutting it almost all the way through horizontally so that it can be opened up like a book. This allows for the apricot filling to be spread evenly over the surface of the pork, adding a burst of sweetness to each bite. Once the filling is added, the pork is rolled up tightly and secured using toothpicks or string.

The Apricot Filling

The filling for the pork is made from dried apricots, which are finely chopped and mixed with breadcrumbs, butter, and spices such as cinnamon and nutmeg. The result is a sweet and slightly spiced mixture that complements the savory pork perfectly.

The Potatoes

The potatoes in this dish are roasted until crispy and golden brown. To achieve this, the potatoes are first parboiled so that they are partially cooked. They are then tossed in oil and spices, such as rosemary and garlic, before being roasted in the oven until they are crispy on the outside and tender on the inside.

The Brussels Sprouts

The brussels sprouts are caramelized in a pan with butter and honey, which adds a touch of sweetness to their earthy flavor. The key to achieving perfectly caramelized brussels sprouts is to cook them over high heat until they are browned and crispy on the outside but still tender on the inside.

Final Thoughts

Apricot stuffed pork with potatoes and brussels sprouts is a dish that is both elegant and flavorful. The combination of sweet apricot filling with savory pork, crispy potatoes, and caramelized brussels sprouts create a meal that is both satisfying and impressive. This dish is perfect for a special occasion or a cozy family dinner.
Making a dish as elaborate as the Apricot Stuffed Pork with Potatoes and Brussels Sprouts Recipes could be daunting. However, with proper preparation and execution, this dish could be one of the most memorable and exquisite meals you would ever prepare. In this article, we will outline tips that can ensure that you achieve the perfect Apricot Stuffed Pork with Potatoes and Brussels Sprouts dish.

Tip 1: Choose the Right Pork

Choosing the right pork is essential when making the Apricot Stuffed Pork with Potatoes and Brussels Sprouts Recipes. Pork loin works best for this recipe because it is lean, long and cylindrical. It is the perfect cut for stuffing as you can cut into it with minimal effort, and it has very little fat to interfere with the flavors of the stuffing. Additionally, pork loin is easy to cook, and it absorbs the apricot flavor well.

Tip 2: Prepare the Pork Properly

After selecting the right pork, the next step would be to prepare it properly for stuffing. Use a chef's knife to butterfly the pork using a single longitudinal cut down the center. Ensure you do not cut through to the other side to prevent the stuffing from escaping. Flatten the pork by using a meat mallet to achieve uniform thickness for easy cooking. Season the pork with salt and pepper to taste.

Tip 3: Choose Fresh Apricots

Apricots are the primary ingredients when making Apricot Stuffed Pork with Potatoes and Brussels Sprouts Recipes. For the best experience, it is essential to buy fresh, ripe apricots. Fresh apricots have a bright orange-yellow color and should be moderately soft to the touch. These apricots have a robust, sweet and flowery aroma and have more vibrant flavors, which can complement the other ingredients much better.

Tip 4: Use Quality Potatoes and Brussels Sprouts

Potatoes and Brussels sprouts are two significant ingredients that can make or break the dish if not chosen correctly. It is preferable to go for new potatoes as they cook evenly and are the right size for this recipe. Ensure that you clean and slice them into even sizes to avoid some pieces overcooking while others remain raw. For the Brussels sprouts, choose firm and bright green ones. Remove any damaged goods, and cut them in half to ensure even cooking.

Tip 5: Make the Apricot Stuffing

The apricot stuffing is the heart of the Apricot Stuffed Pork with Potatoes and Brussels Sprouts Recipes, and it is crucial to get it right. For the apricot stuffing, you will need, fresh apricots, shallots or onion, dried apricots, butter, garlic, breadcrumbs, and chopped parsley. Cut the fresh apricots into small pieces and cook them with chopped shallots, garlic, and butter until they are soft. Add in chopped dried apricots and bread crumbs, then stir in chopped parsley, salt, and pepper to taste.

Tip 6: Stuffing the Pork

To stuff the pork, lay it onto a flat surface and spoon the apricot stuffing over the top. Spread it uniformly but avoid overstuffing. Roll up the pork to form a cylinder and use toothpicks to keep it closed. Alternatively, you could use kitchen twine to tie it up.

Tip 7: Cooking the Apricot Stuffed Pork with Potatoes and Brussels Sprouts

The cooking process is perhaps the most crucial part of making Apricot Stuffed Pork with Potatoes and Brussels Sprouts Recipes. Preheat the oven to 350°F. In a bowl, mix the potatoes with some olive oil, salt, and pepper to coat them evenly. Place the stuffed pork in the center of a baking dish, and surround it with the potatoes and Brussels sprouts. Drizzle some olive oil over them and sprinkle some salt and pepper. Bake for about 1 hour until the internal temperature of the pork reaches 145°F. Let the dish rest for about ten minutes before slicing and serving.

Tip 8: Choosing the Right Wine Pairing

A great dish like Apricot Stuffed Pork with Potatoes and Brussels Sprouts Recipes deserves the perfect wine pairing. A fruity, slightly spicy Zinfandel or Shiraz pairs well with the sweetness from the apricot and the savoriness of the pork. The tannins in the wine also provide a rich taste to counterbalance the other flavors in the dish.

Conclusion

The Apricot Stuffed Pork with Potatoes and Brussels Sprouts Recipes is an exquisite dish that can leave a lasting impression on your guests. Preparing it could be a bit of a challenge, but with these tips, you are sure to achieve the perfect balance of flavors and textures to create an unforgettable meal. Always remember to choose the right ingredients, prepare the pork adequately and cook the dish to perfection. As a bonus, pair it with the perfect wine, and you will have a memorable culinary experience.

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