Apricot-Stuffed Pork Tenderloin
Main
Ingredients
1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup thinly sliced dried apricots
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 small garlic clove minced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 tablespoon butter melted
Description
Prep: 20 min.
Bake: 30 min.
Directions
Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom.
Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness.
Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne.
Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks.
Transfer to an 11x7-in. baking dish coated with cooking spray.
Brush tenderloin with butter.
Bake at 375° for 30-35 minutes or until a thermometer reads 160°.
Let stand for 5 minutes before slicing.