- 4
- 35 mins
- 35 mins
Ingredients
- Prep time
- 35 minutes
- Total time
- 50 minutes
- Portion size
- 4 4
- 4 tsp 4tspolive oil
- 1/3 cup 1/3cupdiced red onion
- 1/3 cup 1/3cupdiced sweet red pepper
- 5 5dried apricotdried apricots, finely chopped
- 1/2 cup 1/2cupfresh multigrain bread crumbs or whole wheat bread crumbs
- 1 pinch 1pinchhot pepper flakes
- 1 tbsp 1tbspchopped fresh parsley
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 lb 1lbpork tenderloinpork tenderloins
- 1 tbsp 1tbspDijon mustard
- 1 tbsp 1tbspliquid honey
Preparation
Step 1
In large skillet, heat 2 tsp of the oil over medium-high heat; cook onion and red pepper, stirring occasionally, until softened, about 3 minutes.
Add apricots, bread crumbs and hot pepper flakes; cook for 1 minute. Stir in 2 tbsp water, parsley and pinch each of the salt and pepper. Set stuffing aside.
On cutting board, cut pork horizontally in half almost but not all the way through. Open like book and pound with meat pounder to evenly flatten. Mound stuffing lengthwise along centre; fold pork over stuffing and secure with butcher's twine. Sprinkle with remaining salt and pepper.
In ovenproof skillet, heat remaining oil over medium-high heat; brown pork all over, 7 to 8 minutes. Transfer to 400ºF (200ºC) oven; cook until juices run clear when pork is pierced and just a hint of pink remains inside, 15 to 20 minutes. Mix mustard with honey; brush over pork.