Recipes Ingredients Meat & Poultry Pork Recipes Apricot-Stuffed Pork with Potatoes and Brussels Sprouts 3.1 (78) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Loftus Prep Time: 15 mins Total Time: 45 mins Servings: 4 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. 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 ¼ cup dried apricots, finely chopped 1 shallot, finely chopped 2 tablespoons apricot jam 1 pork tenderloin (1 to 1 ½ pounds) Directions 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. Meanwhile, combine apricots, shallot, and jam in a small bowl; season with salt and pepper. 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. 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. Rate it Print