Make any meal feel like a special occasion with this simple to make Brandied Apricot Stuffed Pork Tenderloin! Drizzled with a sweet and spicy apricot glaze and filled with brandy-soaked apricots, fresh spinach, & salty prosciutto, you’ll be sure to impress family and friends alike with this deliciously decadent dinner.
It probably goes without saying that we eat a lot random dinners in my house. Between testing recipes to share or just being inspired to use up random overflowing ingredients in the fridge, monotony is not an issue. It’s so much the case that Sam often loses track of one meal to the next. He always gives solid feedback the night of the meal in question, but he’s hard pressed to remember what meal was when after a day or two.
Imagine my surprise then when he specifically recalled this Brandied Apricot Stuffed Pork Tenderloin. As an obviously delicious stand-out from the norm, I knew I had to post it up, even if I have fewer photos on hand than I’d like. His food memory means something folks, trust me.
I love this Brandied Apricot Stuffed Pork Tenderloin because it just screams fancy without a lot of extra time in the kitchen. Served with a nice vegetable side and some couscous to gather up the juices, it’s a wholesome, filling meal suitable for a weeknight meal or a special occasion.
The Technique: Preparing a Pork Tenderloin
Learning how to make my first stuffed tenderloin was a revelation. I had no idea how simple something that looks so pretty could be. Opening up and preparing the tenderloin for stuffing can be a bit tricky the first time, but with some good baking twine to help you pull things back together at the end, the process is actually pretty forgiving. (There is a great tutorial here if you need it too!).
The most important part is to make sure you don’t cut all the way through the tenderloin as you slice it open to lay it flat. Once you have cut a spiral into it and laid it out, you can use a meat tenderizer to pound the pork thinner for more surface area. Then it’s just a matter of stuffing, rolling it back up, and securing the whole loin with your trusty baking twine.
I usually prefer to make a larger stuffed tenderloin than this, but those aren’t always available. This is just one pound. With side dishes to fill out the plate, it can easily serve 4 people. You can also adjust the recipe to a larger loin – just multiply the stuffing and sauce ingredients appropriately.
Doesn’t the finished product look amazing?
Apricot Rosemary Jam
In testing this recipe, I used an incredible homemade Apricot Rosemary Jam that I’ve been hoarding since last summer for the apricot glaze. I couldn’t get a hold of many apricots last year, and what I ended up making with them was so delicious they’ve been like little gems in my pantry, portioned out sparingly. You can feel free to substitute a store-bought jam in this recipe and it will still be delicious!
If you’d like to try your hand at homemade, the recipe for the Apricot Rosemary Jam I used comes from my favorite preservation blog, Food In Jars. The recipe is a small batch, making only 4 half pints. If you don’t want to take the time to process the jars, you could always halve the recipe and store the finished jam in airtight containers in the fridge. It would still be more than you’ll need for this Apricot Stuffed Pork Tenderloin, but it goes great on toast, with cheese, as a glaze on meats, or even in a batch of thumbprint cookies. Just make sure you use up any remaining homemade jam in 4-6 weeks if you don’t process the jars in a water bath canner.
Impress your friends and family with a Brandied Apricot Stuffed Pork Tenderloin that is full of flavor and beautiful to look at on the plate. I hope you enjoy the final recipe as much as Sam and I do!
Looking for more delicious ways to dress up your weeknight meal? Check out these recipes for Creamy Mushroom & Roasted Asparagus Pappardelle Pasta with Panko and Preserved Lemon Crunch and Bourbon Glazed Cajun Shrimp with Bacon & Cheddar Grits for some special occasion inspiration!
Brandied Apricot Stuffed Pork Tenderloin with Spinach, Prosciutto & Rosemary
Stuffed Pork Tenderloin
- 1 lb pork tenderloin (whole)
- 1 cup dried apricots, diced
- 1/2 cup brandy
- 1 Tbsp grainy Dijon mustard
- 1-2 rosemary sprigs
- 6 slices prosciutto
- 1 cup fresh spinach
- 2 Tbsp brown sugar
- Salt and pepper
- 1/2 cup apricot jam
- 1/8 tsp red pepper flakes
- 1 Tbsp apple cider vinegar
- 1/2 cup reserved brandy (left over from soaking the apricots)
Roasted Vegetables and Couscous (Optional)
- 1 cup pearl couscous (substitute rice for Gluten-Free)
- 1 bunch carrots, chopped
- 1 bulb fennel, sliced thin
- 1/2 tsp salt
- 1/2 tsp pepper
Assembling the Tenderloin:
- Preheat the oven to 450°F. Soak the diced apricots in the brandy as you prep the rest of the ingredients. Prepare a baking sheet by lining it with heavy foil.
- Cut open the tenderloin so that it lays flat, with what will be the “outside” of the tenderloin (once rolled back up) against the cutting board, and what will be the “inside” facing up. Wrap in cling wrap and use a meat tenderizer to pound the tenderloin to ¼ inch thickness. Make tiny incisions (that do not go all the way through the flesh) all over the tenderloin. Smear what will be the “inside” of the rolled tenderloin with the mustard, and tuck bits of the rosemary leaves into the incisions.
- Sprinkle with ½ tsp salt and ¼ tsp pepper. Layer the prosciutto across the tenderloin followed by the spinach leaves in a second layer. Using a slotted spoon, remove the apricot pieces from the brandy and sprinkle them on top of the spinach layer. Remember to reserve the remaining brandy for the glaze (if you do forget, use new brandy. No one will know but you.)
- Carefully roll the tenderloin back up tightly, keeping the stuffing inside as best as you can. Tie the tenderloin closed with baking twine. Stir together the brown sugar, 1 teaspoon salt, and ½ teaspoon pepper in a bowl, and rub this spice mix all over the outside of the rolled tenderloin. Place on a foiled-lined baking sheet.
- Roast for 20-30 minutes until the tenderloin reaches 140-145°F. Remove from the oven and let it rest under tented foil for 15 minutes before cutting and serving.
Making the Glaze:
- Combine all but the reserved brandy in a small saucepan over medium high heat. Cook for 10 minutes, then add in the brandy. Heat for another 3 minutes, then remove from heat and keep warm until time to serve.
Preparing the Side Dishes and Plating:
- Prepare the pearl couscous as per package directions.
- On a second foil lined baking sheet, toss the carrots, fennel, 1 teaspoon salt, ½ teaspoon pepper, and 1 tablespoon olive oil together until evenly coated. Roast in the oven for 20 minutes along with the pork tenderloin.
- To serve, cut away the twine and neatly slice the pork tenderloin, revealing the spiral of stuffing inside. Add a spoonful of couscous and roasted vegetables to each plate and layer the sliced tenderloin on top. Drizzle with the warm apricot glaze and serve for a for a deliciously decadent weeknight meal.