Best of Bridge’s Apricot Cranberry Stuffed Pork Tenderloin
If you’re nostalgic for the home cooked meals your family have shared over the years from the Best of Bridge, you’re going to find recipes to warm your heart while flipping through the latest addition to the classic Canadian series – Weekday Suppers by Sylvia Kong & Emily Richards.
The all-new, easy every recipes in Weekday Suppers may include a fusion of new flavours like the Vietnamese soup and dietary trends like roasted cauliflower pasta, but the spirit of the recipes which made the brand iconic across Canada has remained as constant as the classic Best of Bridge font.
Pork tenderloin is lean, delicious, and affordable, and Sylvia Kong & Emily Richards’s show how fruit and pork marry perfectly for dinner with this easy-to-stuff recipe for apricot cranberry stuffed pork tenderloin.
Apricot Cranberry Stuffed Pork Tenderloin
Serve this yummy dish with steamed green beans or asparagus for added colour.
1 tbsp (15 mL) canola oil
2 garlic cloves, minced
1 shallot, diced
2 tsp (10 mL) dried savory or sage
3⁄4 cup (175 mL) fresh bread crumbs
1⁄3 cup (75 mL) diced dried apricots
2 tbsp (30 mL) chopped fresh parsley
1⁄4 cup (60 mL) cranberry sauce
1 pork tenderloin (about 11⁄4 lbs/625 g)
1 1⁄2 tsp (2 mL) salt
1⁄2 tsp (2 mL) black pepper
4 slices bacon
Preheat oven to 400°F (200°C). In a nonstick skillet, heat oil over medium heat. Sauté garlic, shallot and savory for 4 minutes or until shallot is softened. Remove from heat and stir in bread crumbs, apricots, parsley and cranberry sauce. Cut pork tenderloin in half lengthwise, almost but not all the way through, and open up like a book. Starting at the center, make a similar cut on both sides of tenderloin to open it up for stuffing. Sprinkle pork with salt and pepper.
Spread stuffing over tenderloin and roll up like a jelly roll to seal. Wrap tenderloin with bacon and place on small foil-lined rimmed baking sheet. Roast for about 30 minutes or until a meat thermometer inserted in the center of the roast registers 145°F (63°C) for medium-rare or to desired doneness.
Serves 3 to 4. Tips: For fresh bread crumbs, buzz a slice of bread or a bun in the food processor. Double-smoked sliced bacon has a deeper smokiness and is an easy substitute in this recipe.
Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.
Image credit: Matt Johnannsson, Reflector Inc.