Thyme?Rubbed Roast Pork with Dried Apricot Stuffing Recipe Recipe

Looking for an easy Thyme‐Rubbed Roast Pork With Dried Apricot Stuffing Recipe recipe? Learn how to make Thyme‐Rubbed Roast Pork With Dried Apricot Stuffing Recipe using healthy ingredients.


Submitted by bnkdlissa

Makes 6 servings



Ask your butcher to butterfly the pork tenderloin and pound it to a 1/2‐inch thickness so that you can stuff it. Otherwise, it will be too thick to roll and you won't achieve the desired results.

Recipe Ingredients for Thyme‐Rubbed Roast Pork With Dried Apricot Stuffing Recipe

1/2 cup chopped dried apricots
1/4 cup chopped onion or 1 tablespoon dried minced onion
1/2 cup dry red wine
1/2 teaspoon dried thyme
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1 pound pork tenderloin
2 teaspoons dried thyme leaves
1/2 cup dry white wine

Recipe Directions for Thyme‐Rubbed Roast Pork With Dried Apricot Stuffing Recipe

  1. Combine the apricots, onion, wine, thyme, 1/2 teaspoon of the salt and the pepper. Let sit at room temperature 30 minutes or until wine is absorbed.

  2. Place a rack in the middle of the oven. Preheat the oven to 350F. Lay the pork flat on cutting board. Spread the fruit mixture over meat in even layer. Roll pork, starting from short side, and tie with cotton kitchen twine or string. Spray the roast with cooking spray. Sprinkle thyme, the remaining 1 teaspoon of salt, and pepper over pork, pressing mixture onto meat with fingers if necessary. Tie with kitchen string, if necessary.

  3. In a large, ovenproof skillet, heat the oil over medium heat. Gently transfer rolled pork to skillet and cook until brown on all sides, about 2 to 3 minutes per side.

  4. Cover skillet with an ovenproof lid or foil and place in preheated oven.

  5. Roast 30 to 35 minutes or until the meat registers 145F to 150F when an instant‐read thermometer is inserted in the center. Transfer the roast to a serving platter and let stand, covered with foil to keep it warm, 10 minutes.

  6. Place the skillet over medium heat, add the chicken broth and wine and bring to a boil, scraping up any brown bits from the bottom of the skillet. Simmer until the pan juices reduce slightly or mix 1 teaspoon cornstarch into 1 tablespoon cold water and stir into the juices, until slightly thickened. Slice the pork diagonally into 1‐inch slices and serve hot with the pan juices in a small pitcher.

Categories

Main Dish

Nutrition Facts
Serving Size 134.7g
Amount Per Serving
Calories
150
Calories from Fat
24
% Daily Value*
Total Fat
2.7g
4%
Saturated Fat
0.9g
4%
Trans Fat
0.0g
Cholesterol
55mg
18%
Sodium
627mg
26%
Potassium
402mg
11%
Total Carbohydrates
3.3g
1%
Dietary Fiber
0.5g
2%
Sugars
1.7g
Protein
20.1g
Vitamin A 5% Vitamin C 3%
Calcium 2% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • Very high in thiamin
  • High in vitamin B6
  •   Bad points
  • High in cholesterol
  • High in sodium
  • Contains alcohol
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