Stuffed Pork with Apricot Sauce

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An amazing dinner for a special night (maybe for a special someone). Not gonna lie to ya, it’s gonna take some work and some skill.
Ready in: 1 hour 50 mins

Ingredients

Serves: 6

• 8 ounces dried apricots, 1 1/2 ounces of which should be chopped
• 1 tablespoon raisins
• 4 ounces fine white breadcrumbs
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped onion
• 1 to 2 cloves garlic, crushed
• 2 ounces melted butter
• 1 egg, beaten
• Salt and black pepper
• 2 (1 pound) pork tenderloins, trimmed (butterfly one)
• 2 ounces unsalted butter
• 2 cups water
• 1/4 cup of butter
• 1 tablespoon brown sugar
• Juice of 1 lemon
• 1 tablespoon Pernod, sambuca, or anisette

Preparation method

Prep: 30 mins | Cook: 1 hour 20 mins

1. Preheat oven to 325 degrees F.
2. In a large bowl, combine 1 1/2 ounces chopped apricots, raisins, breadcrumbs, parsley, onion, garlic clove, tarragon, melted butter, and orange zest. Use a sharp knife to cut out orange flesh from membrane and add to the stuffing, then add egg. Salt and pepper to taste.
3. Place butterflied pork tenderloin between two sheets of parchment or wax paper and use a mallet to pound it out to about 1/2-inch to 1/4-inch thickness. Coat evenly with stuffing.
4. Wrap the whole tenderloin with the flattened tenderloin and tie closed with kitchen string.
5. Melt butter in a skillet over medium heat. Cook the bundled tenderloins in the hot butter to sear the outsides, about 4 minutes, then place in a roasting pan. Cover with foil.
6. Bake for 70 minutes, then remove foil and bake for 10 more minutes.
7. While pork is roasting, make the sauce: combine apricots and water in a saucepan over medium-high heat and bring to a boil. Simmer on low for 20 minutes, then cool and puree fruit and water in a blender. Combine with sugar, lemon juice, and liqueur in the saucepan, bring back to boil, and simmer for 2 minutes.
8. Serve pork with sauce spooned over each portion.