Apricot Pork Tenderloin

   Tonight I made the most delicious dish that made me realized I do like Brussels Sprouts!  I have tried them before, and never really cared for them, but this recipe left me wanting more of them.  Every bite, each with a tiny bit of meat, veggies, and glaze, really came together nicely.  I combined techniques from 3 separate recipes to make this wonderful creation.

 

Here are the 3 recipes I was inspired by;


Martha Stewart's Apricot-Stuffed Pork
Woman's Day Italian Roast Pork & Vegetables
Susan Branch's Stuffed Pork Chops

Here's my recipe:

1 Pork Tenderloin
1 Shallot
1 TBSP Minced Garlic
2 TBSP Salted Butter (divided)
1/4 cup Seasoned Bread Crumbs
1/2 Cup Apricot Preserves
1 TBSP. Balsamic Vinegar
2 TBSP. Dark Brown Sugar
3 Large Red Potatoes
Brussels Sprouts
Olive Oil
Salt & Pepper
Natures Seasonings

   First saute diced shallot in 1 TBSP butter for about 2 minutes:

Then add minced garlic & saute for about 2 minutes more.  (I prefer jarred minced garlic):

Add remaining TBSP butter:

Remove from heat & add 1/4 cup of seasoned Bread Crumbs;

Cut slit down center of Pork Tenderloin, being careful not to cut all the way thru:

Stuff Pork with Breadcrumb mixture:

Tie with butchers twine to keep filling in pork:

Season outside of pork with salt & pepper:

In a bowl, mix together Apricot Preserves, Balsamic Vinegar, & Brown Sugar:

Pour sauce over stuffed pork on a foil lined baking sheet:

Scatter Red Potatoes, cut in chunks & Brussels Sprouts cut in half, seasoned with Natures Seasoning around pork, then drizzle vegetables with olive oil:

Roast at 450 for 30 minutes:

Transfer Pork to plate & tent with foil:

Stir vegetables in pork juices:

Roast vegetables another 15 minutes:

Enjoy!