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Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Pork
Fruit
Servings: 2

Ingredients

  • 1 pork tenderloin

Stuffing

  • ¼ cup dried apricots, chopped
  • 2 Tbsp. fresh tarragon, chopped
  • 2 Tbsp. fresh parsley, chopped
  • 3 Tbsp. pine nuts, roughly chopped
  • 2-3 Tbsp. bread crumbs
  • 1-2 Tbsp. olive oil

Rub

  • 1 tsp. garlic powder
  • ¼ tsp. salt
  • 1 tsp. oregano
  • ½ tsp. paprika
  • ½ tsp. cumin
  • 1 Tbsp. olive oil

Instructions 

  • Preheat oven to 400°F.
  • Slice tenderloin down the center and unfold.
  • Cover the butterflied tenderloin with plastic wrap and pound flat.
  • Cut the pointed tip of one end and layer it over the split end and pound together to close the gap.
  • Combine elements for the stuffing and spread across the flattened tenderloin. Leave approximately one inch of the ends and the far edge uncovered.
  • Roll the tenderloin tightly away from you.
  • Use kitchen string to tie the rolled tenderloin.
  • Combine the seasonings for the rub in a small bowl.
  • Rub the rolled tenderloin with olive oil and the seasoning rub.
  • Heat the skillet over a medium-high heat.
  • Sear all sides of the tenderloin in the skillet to brown.
  • Place the skillet with the tenderloin in the oven for 20-25 minutes until it reaches an internal temperature of 145°F.
  • Remove from the oven and let rest for 10 minutes. Slice to serve.