"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

APRICOT STUFFED PORK TENDERLOIN Recipe

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This recipe for APRICOT STUFFED PORK TENDERLOIN , by , is from A Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Parton

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. finely chopped onion
1 1/2 cups soft bread crumbs
2 pork tenderloins, 3/4 lb each
1/2 cup dried apricot, chopped fine
3 tbsp. butter
tsp. each thyme & salt
1 tsp. dried parsley

Directions:
Directions:
Cover the apricots with cold water and simmer 5 - 10 minutes. Drain. Saute onion in butter until soft. Add bread crumbs, parsley, salt and thyme. Toss lightly and mix in cooled apricots. Slit tenderloin lengthwise, but not through, lat flat. Spread dressing on top. Lay other slit tenderloin on top and tie securely in several places. Place on rack in small pan and rub with butter or margarine. Season with salt and pepper. Bake at 325 for 1 - 1-1/4 hours, basting occasionally.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 min

 

 

 

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