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Apricot Stuffed Pork Loin

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For pork loin
  Wild rice 3⁄4 Cup (12 tbs)
  Olive oil 1 1⁄2 Teaspoon
  Chopped onions 1 Cup (16 tbs)
  Chopped fennel/Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried thyme 1 Teaspoon
  Madeira/Defatted reduced-sodium chicken broth 1⁄4 Cup (4 tbs)
  Chopped dried apricots 1⁄4 Cup (4 tbs)
  Chopped prunes 1⁄4 Cup (4 tbs)
  Salt To Taste
  Ground black pepper To Taste
  Pork tenderloin 1 1⁄2 Pound (1 Tenderloin)
For sauce
  Defatted reduced sodium chicken broth 1 Cup (16 tbs)
  Apricot nectar/Orange juice 1⁄3 Cup (5.33 tbs)
  Dijon mustard 2 Teaspoon
  Cornstarch 2 Teaspoon
  Water 2 Tablespoon

To make the pork loin: Cook the wild rice according to the package directions.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions, fennel or celery, garlic, and thyme.
Cook, stirring often, for 6 to 8 minutes, or until the onions are soft.
Add the Madeira or broth and increase the heat to high.
Cook for 1 to 2 minutes, or until the liquid is evaporated.
Remove from the heat and stir in the apricots, prunes, and wild rice.
Season with the salt and pepper.
With a long slender knife, make a 1" slit from one end of the pork to the other, keeping the sides of the loin intact.
Using your fingers, push the meat back from the slit to create a "tunnel." From both ends, stuff the cavity with the wild-rice mixture.
Mist the pork with no-stick spray and sprinkle lightly with salt and pepper.
Preheat the oven to 350°F.
Coat a large ovenproof skillet with no-stick spray and place over medium-high heat.
Add the pork and cook for 3 to 5 minutes, or until browned on all sides.
Transfer the skillet to the oven and cook for 25 minutes, or until the meat is only slightly pink on the inside.
Transfer to a cutting board.
Let stand for 5 minutes before slicing.
To make the sauce: In a small saucepan, whisk together the broth, apricot nectar or orange juice, and mustard.
Bring to a boil over medium-high heat and cook for 2 minutes.
Place the cornstarch in a cup.
Add the water and stir until smooth.
Add to the saucepan and cook, whisking constantly, for 2 minutes, or until thickened.
Serve over the pork.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1778 Calories from Fat 323

% Daily Value*

Total Fat 35 g53.9%

Saturated Fat 9.6 g48%

Trans Fat 0.2 g

Cholesterol 442.3 mg147.4%

Sodium 1216.9 mg50.7%

Total Carbohydrates 189 g63%

Dietary Fiber 20.6 g82.5%

Sugars 54.3 g

Protein 167 g333.2%

Vitamin A 44.8% Vitamin C 61.4%

Calcium 28.3% Iron 100.6%

*Based on a 2000 Calorie diet

Apricot Stuffed Pork Loin Recipe