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Stuffed Pork Roast with Apricots & Apples

Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Refrigerating & Resting Time 12 hours 10 minutes
Total Time 13 hours 45 minutes
Course Dinner
Servings 8

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.
Keyword Apples, Apricots, Pork, Roast, Stuffed