Recipe courtesy of Michael Picken, Executive Chef, Sheraton Centre Toronto. Yield is 4 servings.Michael Fagan from Food & Drink magazine recommends serving the following wines with this dish: Oyster Bay Sauvignon Blanc, New Zealand 2002 or Pipers Brook “Ninth Island” Pinot Noir 2000.
Heat the butter in a large, heavy-bottomed frying pan.
Add the diced onions and cook for about 4 minutes or until onions are softened.
Add the brioche and sauté until lightly browned, about 4 minutes longer.
Add the apricots, sage and season and stir to combine.
Remove from the heat and allow the stuffing to cool.
Preheat oven to 375 degrees F.
Using the handle of a clean wooden spoon, push a hole through the entire length of each pork tenderloin to create a cavity for stuffing.
Divide the stuffing between the pork tenderloins, pushing it right into the center from either side with the spoon handle.
Season the pork tenderloins with salt and pepper.
Heat the butter and olive oil in a large ovenproof frying pan and add the pork.
Cook for about 4 to 5 minutes or until lightly browned on all sides.
Put the pan in the oven for 8 or 9 minutes or until pork is just pink in the middle.
The internal temperature should register 160 degrees F. on a meat thermometer.
Remove pork from the pan and allow to rest in a warm spot for 5 to 10 minutes.
Put 1/2 cup of the olive oil and the parsley in a blender and blend to a paste.
Add the Parmesan, toasted pine nuts, garlic and pepper and blend to a smooth consistency.
With the blender on, drizzle in the remaining 1/2 cup olive oil.
Slice pork and serve with the parsley pesto and Crushed Potatoes with Garlic Chives and Green Onions (see separate recipe).