Beef / Pork

Spinach and Apricot Stuffed Pork Tenderloin is for Dinner.

Spinach and Apricot Stuffed Pork Tenderloin takes 30 minutes to prepare.

Spinach and Apricot Stuffed Pork Tenderloin takes 60 minutes to cook.

Spinach and Apricot Stuffed Pork Tenderloin makes 4 servings.

The ingredients for Spinach and Apricot Stuffed Pork Tenderloin are:

2 tbsp, plus 1 tsp, extra-virgin olive oil, divided
1/4 cup, chopped vidalia onion
2 tbsp chopped dried apricots
3/4 tsp, pumpkin pie spice
5 oz, baby spinach, chopped
1 garlic clove, minced
1/4 cup chopped walnuts
Kosher salt
Ground black pepper
1/2 cup apricot preserves (5 ounces)
1/4 cup, chicken stock
1 tbsp, chopped, flat leaf parsley
1 1/4 pounds pork tenderloin

Here is how you make Spinach and Apricot Stuffed Pork Tenderloin:

1. Preheat oven to 375. In a large ovenproof skillet, heat 1 tsp oil over medium-high heat. Add onion, apricots and pumpkin pie spice and cook, stirring, until softened, about 5 minutes. Add spinach and cook, stirring, until liquid evaporates about 5 minutes. Add garlic and cook 1 minute more. Stir in walnuts and season with salt and pepper. Scrape filling into a bowl and set aside to cool. 2. Meanwhile, in a small saucepan, combine preserves with stock and a pinch each of salt and pepper. Simmer over medium heat until slightly thickened, about 5 minutes. Remove glaze from heat and stir in parsley. (It will continue to thicken on its own.)3. Butterfly pork: Place tenderloin on a cutting board. Using a sharp knife (electric works great), run blade along length of tenderloin parallel to board. As you cut, open meat until you have a flat piece. Using a meat pounder (we don't have one so just poked meat with a knife) pound tenderloin to 1/2" thickness. Season with 1/8 tsp each salt and pepper and spread filling over meat. Roll tenderloin into original shape. Using kitchen twine, tie pork at 2" intervals. Season pork with 1/4 tsp each salt and pepper.4. Using the same ovenproof skillet (I used a small roasting pan), heat remaining 2 tbsp oil until shimmering. Add rolled pork and cook over medium-high heat, turning until browned all over about 8 minutes Transfer pan to oven and roast until an instant-read thermometer registers 145 degrees in the thickest section, about 15 minutes. (My roast was about 3 times the size. It took much longer. Also I did pound it so it was thicker.) Loosely cover pork with foil and let rest 10 minutes. REmove strings and cut pork into 1"thick slices. Transfer to a platter and drizzle with glaze. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user STRONGCARMEN.

The nutritional information for Spinach and Apricot Stuffed Pork Tenderloin is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 482.7

• Total Fat: 25.1 g
• Cholesterol: 112.5 mg
• Sodium: 129.2 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 1.9 g
• Protein: 44.5 g