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Roasted Pork Tenderloins Stuffed with Apricot, Sage and Brioche

Food Network Canada
Yields
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.

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ingredients

Stuffing

1
Tbsp butter
2
onions, diced
½
loaf brioche, cut into ½-inch cubes (about 1 ½ cups of cubes)
½
cup dried apricots, chopped
½
bunch sage leaves, chopped
Coarse salt and freshly cracked black pepper

Pork Tenderloins

2
pork tenderloins, ¾ to 1 pound each
Coarse salt and freshly cracked black pepper
1
Tbsp butter
1
Tbsp olive oil

Parsley Pesto

1
cup olive oil
2
bunch fresh parsley leaves, washed and dried
cup grated Parmesan cheese
¼
cup toasted pine nuts
3
cloves garlic, peeled
Freshly cracked black pepper
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directions

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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