Tuesday, December 28, 2010

Apricot Stuffed Pork Tenderloin

We decided to do something a little bit different for Christmas Day at our home and put together an apricot stuffed pork tenderloin.  It was very easy and turned out so tasty.  This one might have to be repeated on the grill when it warms up this summer.


Pork Tenderloin
Canned Apricot Halves
Raspberry Rib Slather

I butterflied the tenderloin and coated the inside with some of the Raspberry Rib Slather.  I then placed the apricot halves open side down into the opening of the tenderloin.

I then replaced the top of the tenderloin and coated the outside with the Raspberry Rib Slather.  It was then placed into a preheated oven at 350 degrees until an internal temperature of 160 was reached.  After letting it rest, it was sliced into 1/2 inch wide slices and served.  Very tasty and so simple.

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