Apricot and Red Pepper Pork Tenderloin

By Amanda Barnier and The Test Kitchen

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Apricot and Red Pepper Pork Tenderloin
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	225225 cal
pro	27 g27g pro
total fat	7 g7g total fat
sat. fat	1 g1g sat. fat
carb	15 g15g carb
fibre	2 g2g fibre
chol	63 mg63mg chol
sodium	282 mg282mg sodium
potassium	593 mg593mg potassium
% RDI:	-
calcium	33 calcium
iron	1414 iron
vit A	99 vit A
vit C	3838 vit C
folate	66 folate

Preparation time: 35 minutes
Total time : 50 minutes

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.

Ingredients

4 tsp olive oil 4 4tsp tspolive oil
1/3 cup diced red onion 1/3 1/3cup cupdiced red onion
1/3 cup diced sweet red pepper 1/3 1/3cup cupdiced sweet red pepper
5 dried apricots , finely chopped5 5dried apricotdried apricots, finely chopped
1/2 cup fresh multigrain bread crumbs 1/2 1/2cup cupfresh multigrain bread crumbs or whole wheat bread crumbs
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 lb pork tenderloins 1 1lb lbpork tenderloinpork tenderloins
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1 tbsp liquid honey 1 1tbsp tbspliquid honey

Preparation

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.

Source : Canadian Living Magazine: December 2011