The sweetness of the apricots and the heat of the hot pepper flakes make the perfect balance of sweet and spicy. This recipe takes a bit longer to make than some, but the extra time it takes to stuff the pork is worth it. Make fresh bread crumbs by pushing stale bread in a food processor until in fine crumbs.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2011
- 4 teaspoons olive oil
- 1/3 cup diced red onion
- 1/3 cup diced sweet red pepper
- 5 dried apricots finely chopped
- 1/2 cup fresh multigrain bread crumbs
- 1/2 cup fresh whole wheat bread crumbs
- 1 pinch hot pepper flakes
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb pork tenderloin
- 1 tablespoon Dijon mustard
- 1 tablespoon liquid honey
MethodIn 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 400?F (200?C) 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.
Nutritional facts Per serving: about
- Sodium 282 mg
- Protein 27 g
- Calories 225.0
- Total fat 7 g
- Potassium 593 mg
- Cholesterol 63 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
- Iron 14.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 38.0