Tenderloin of Pork with Apricot Stuffing

Elevate your dinner table with this exquisite Tenderloin of Pork with Apricot Stuffing, a stunning centerpiece dish that combines sweet, savory, and herbaceous flavors in every bite. Juicy pork tenderloin is stuffed with a delectable filling of tender dried apricots, buttery breadcrumbs, and fragrant sage, then tied and roasted to perfection. A quick pan-seared crust enhances its rich, golden exterior, while a velvety white wine and cream sauce adds a luxurious touch. Perfect for holidays or special occasions, this dish not only impresses visually but is also packed with flavor. Ready in just over an hour, it's an ideal choice for feeding a crowd or elevating your weeknight dinner—and pairs beautifully with roasted vegetables or creamy mashed potatoes. Whether you're hosting or indulging, this stuffed pork tenderloin recipe is a culinary triumph that will be remembered.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pieces pork tenderloin
• 150 grams dried apricots
• 75 grams fresh breadcrumbs
• 2 tablespoons unsalted butter
• 1 small, finely chopped onions
• 2 minced garlic cloves
• 6 chopped fresh sage leaves
• 60 milliliters chicken stock
• 1 tablespoon plain flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 125 milliliters white wine
• 125 milliliters heavy cream

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the dried apricots in a small saucepan, cover with water, and simmer for 5-7 minutes until softened. Drain and finely chop the apricots.

Step 3

In a skillet over medium heat, melt the butter. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.

Step 4

Add the chopped apricots, fresh breadcrumbs, and sage to the skillet. Stir to combine and cook for 1-2 minutes. Add the chicken stock, stir, and remove from heat. Let the stuffing cool slightly.

Step 5

Cut each pork tenderloin lengthwise down the middle, being careful not to cut all the way through. Lay the tenderloin flat, cover with plastic wrap, and pound gently with a meat mallet until it is an even thickness.

Step 6

Season both sides of the tenderloin with salt and pepper. Spoon the apricot stuffing down the center of one side of each tenderloin. Fold the other side over the stuffing and tie with kitchen twine at 1-inch intervals.

Step 7

Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed tenderloins on all sides until golden brown, about 3-4 minutes per side.

Step 8

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

Step 9

Remove the tenderloins from the skillet and let them rest, tented with foil, for 10 minutes.

Step 10

Place the skillet back on the stove over medium heat. Sprinkle the flour into the skillet and whisk for 1 minute. Gradually add the white wine, scraping up the browned bits, and cook until the wine reduces by half.

Step 11

Stir in the heavy cream and simmer until the sauce thickens, about 2-3 minutes. Season with additional salt and pepper to taste.

Step 12

Slice the rested pork tenderloins and serve with the creamy sauce drizzled on top.

Nutrition Facts

Serving size	(1440.4g)

Amount per serving	% Daily Value*
Calories	2543.3

Total Fat 128.6g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 7.1g
Cholesterol 807.5mg	0%
Sodium 6062.0mg	0%
Total Carbohydrate 72.1g	0%
Dietary Fiber 5.6g	0%
Total Sugars 9.6g
Protein 237.0g	0%

Vitamin D 72.6IU	0%
Calcium 188.1mg	0%
Iron 15.2mg	0%
Potassium 4572.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 39.6%

Carbs: 12.0%