Stuffed Pork Roast with Apricots & Apples
Ingredients
Stuffing
- ½ stick Butter
- 3 tbsp Olive Oil
- 1 Diced Onion (large onion)
- 1 Finely Diced Carrot (peeled)
- 2 Apples (peeled and diced)
- 3 cups Dried Cubed Bread (bag of Pepperidge farm stuffing works perfectly too)
- ½ cup Diced Dried Apricots
- ½ cup Golden Raisins
- ½ cup Sliced Almonds (optional)
- 1 cup Vegetable Stock (so you can set some aside for non-meat eaters)
- ½ cup Apple Cider (or Apple Juice)
Pork
- Pork Tenderloin (cleaned, trimmed and butterflied)
- ½ cup Hellmann's Mayonnaise
- 1 tbsp White Rice Vinegar
- 2 tbsp Additional Apple Cider
- 1 pinch Salt
- 1 pinch Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Panko Breadcrumbs (a sprinkle over pork)
Instructions
Stuffing
- In sauté pan place Butter, Olive Oil, Onion, Celery, Carrot and Apples. Cover and sauté until everything is soft.
- Add Dried Cubed Bread, Dried Apricots, Golden Raisins, optional Sliced Almonds, Vegetable Stock and Apple Cider. Mix together and set aside to cool.
Pork
- Clean, trim and butterfly pork tenderloin.
- Mix together Mayonnaise, White Rice Vinegar, Apple Cider, Salt, Pepper, Onion Powder and Garlic Powder.
- Spread ½ of the mixture on the butterflied tenderloin.
- Place stuffing on lower end of tenderloin and roll tightly.
- Spread remaining ½ of mayo mixture over rolled tenderloin and sprinkle with Panko Breadcrumbs. Cover and refrigerate overnight.
- Bake in 375℉ oven for 50-60 minutes or until internal temperature reads 160℉. Let rest for 10 minutes before slicing.
