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Apricot-Stuffed Pork with Potatoes and Brussels Sprouts

Recipe photo courtesy of David Loftus

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.

Source: Everyday Food, November 2007
Total Time Prep Servings

Ingredients

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77
  • 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.
    Reply
  • CiaNahac
    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.
    Reply
  • 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!
    Reply
  • 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 )
    Reply

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