No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Apricot-Stuffed Pork with Potatoes and Brussels Sprouts

Quick-cooking pork tenderloin, stuffed with a sweet-and-savory mixture of dried apricots, apricot jam, and shallot, roasts in half an hour. Here, your baking sheet serves double duty: The shallow surface helps potatoes and brussels sprouts become golden and crisp while the stuffed pork tenderloin roasts alongside.

  • prep: 15 mins
    total time: 45 mins
  • servings: 4
Photography: David Loftus

advertisement

advertisement

Ingredients

  • 1 pound red new potatoes, thinly sliced
  • 2 pints brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1/4 cup dried apricots, finely chopped
  • 1 shallot, finely chopped
  • 2 tablespoons apricot jam
  • 1 pork tenderloin (1 to 1 1/2 pounds)

Directions

  1. Step 1

    Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together potatoes, brussels sprouts, and oil; season with salt and pepper. Roast for 15 minutes, tossing once.

  2. Step 2

    Meanwhile, combine apricots, shallot, and jam in a small bowl; season with salt and pepper.

  3. Step 3

    Place pork on a work surface. Holding a chef's knife parallel to work surface, make a pocket by cutting lengthwise down center of tenderloin, stopping about 1/2 inch from other side (avoid cutting all the way through). Open, and stuff with apricot mixture. Spacing evenly, tie 3 to 4 pieces of kitchen twine around pork to close pocket. Season with salt and pepper.

  4. Step 4

    Remove baking sheet from the oven when sprouts and potatoes have roasted 15 minutes. Toss, and push to sides of baking sheet, then place pork in center. Roast until an instant-read thermometer inserted in thickest park of pork (avoiding stuffing) registers 145 degrees, 25 to 30 minutes. Let rest 5 minutes before slicing and serving.

Source
Everyday Food, November 2007

advertisement

advertisement

Reviews (4)

  • bonnevillebarbie 11 Nov, 2008

    Added a splash of red wine vinegar to the apricot mixture and used soft turkish apricots. Turned out delicious. Will try a bit of ginger mixed in with the apricots next time i make this.

  • pattipoopidoo 12 Mar, 2008

    This was just okay. The apricot pieces didn't cook soft enough in the 30 minutes and were too chewy. I also didn't think that the apricot and shallot mixture worked together, too much onion flavor. There are better pork loin recipes on here than this one, for sure.

  • tmanley 4 Feb, 2008

    This is one of the best oven cooked pork recipes. Usually they turn out dry. This one only took 30 minutes and was very juicy and tender. I had misplaced the issue with this recipe in it, and was so glad to find it on your website. My family loves it!

  • westporterinnyc 22 Dec, 2007

    delicious and easy. I did with a green salad for a weekday dinner party. It can all be done right after you get home from work. I served with flourless chocolate souffles for dessert (I made them in the morning and refridgerated )