Roasted Pork Tenderloins Stuffed with Apricot, Sage and Brioche

Food Network Canada
4 servings

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.




Tbsp butter
onions, diced
loaf brioche, cut into ½-inch cubes (about 1 ½ cups of cubes)
cup dried apricots, chopped
bunch sage leaves, chopped
Coarse salt and freshly cracked black pepper

Pork Tenderloins

pork tenderloins, ¾ to 1 pound each
Coarse salt and freshly cracked black pepper
Tbsp butter
Tbsp olive oil

Parsley Pesto

cup olive oil
bunch fresh parsley leaves, washed and dried
cup grated Parmesan cheese
cup toasted pine nuts
cloves garlic, peeled
Freshly cracked black pepper


Step 1

Heat the butter in a large, heavy-bottomed frying pan.

Step 2

Add the diced onions and cook for about 4 minutes or until onions are softened.

Step 3

Add the brioche and sauté until lightly browned, about 4 minutes longer.

Step 4

Add the apricots, sage and season and stir to combine.

Step 5

Remove from the heat and allow the stuffing to cool.

Step 6

Preheat oven to 375 degrees F.

Step 7

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.

Step 8

Divide the stuffing between the pork tenderloins, pushing it right into the center from either side with the spoon handle.

Step 9

Season the pork tenderloins with salt and pepper.

Step 10

Heat the butter and olive oil in a large ovenproof frying pan and add the pork.

Step 11

Cook for about 4 to 5 minutes or until lightly browned on all sides.

Step 12

Put the pan in the oven for 8 or 9 minutes or until pork is just pink in the middle.

Step 13

The internal temperature should register 160 degrees F. on a meat thermometer.

Step 14

Remove pork from the pan and allow to rest in a warm spot for 5 to 10 minutes.

Step 15

Put 1/2 cup of the olive oil and the parsley in a blender and blend to a paste.

Step 16

Add the Parmesan, toasted pine nuts, garlic and pepper and blend to a smooth consistency.

Step 17

With the blender on, drizzle in the remaining 1/2 cup olive oil.

Step 18

Slice pork and serve with the parsley pesto and Crushed Potatoes with Garlic Chives and Green Onions (see separate recipe).

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