Brandied Apricot Stuffed Pork Tenderloin with Spinach, Prosciutto & Rosemary
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.
Servings 4 servings
Ingredients
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
Apricot Glaze
- 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
Instructions
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.
Notes
Making the Apricot Glaze: I used a homemade Apricot Rosemary Jam for my version, but you can use any store bought apricot jam as well. Some commercial jams err on the sweet side, so taste your glaze as it's cooking. If it's too sweet, add a little bit more apple cider vinegar or a touch of salt (just a quarter teaspoon at a time) to help cut the intensity. You can also add a quarter teaspoon dried rosemary to the simmering sauce if you'd like to up the rosemary flavor!
Gluten-Free Option: While the pork tenderloin and all of its ingredients are gluten-free, couscous is not! Make sure you switch out the couscous for rice (or another side) if that is a concern.