I’ve never been much of a fruit lover. I will opt for the chocolate-y-est of chocolate cakes over a blueberry crisp, I take my vodka without cranberry juice, and it’s likely you’ll never see me eating an apple in its raw state. But! pair any of those up with a juicy and perfectly tender piece of pork, and I will die a happy woman.
- 1 pork tenderloin, 3 pounds
- about 15 dried apricots
- kosher salt and freshly cracked pepper
- 2 tbsp fresh thyme leaves
- 2 tbsp stone ground mustard
- 1/4 cup honey
- 1 garlic clove, minced
Preheat oven to 400F.
In small bowl combine honey, mustard, thyme and garlic. Set aside. To prepare the tenderloin insert a long knife through the center and turn, creating a narrow hole. Stuff the apricots into the whole stuffing the center.
In an oven proof skillet heat olive oil to a med-high heat. Season Pork generously with salt and pepper and sear on all sides until golden brown. Brush with glaze, reserve the rest and place pork in oven to roast for about 20 minutes (note that cooking times will vary depending on the size of your loin), or until internal temperature reads 150-160. Remove from oven and brush another coat of glaze on top and let rest for 5 minutes before serving.