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Gallery Apricot-Stuffed Pork with Potatoes and Brussels Sprouts Credit: David Loftus Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 1 pound red new potatoes, thinly sliced 2 pints brussels sprouts, trimmed and halved lengthwise 2 tablespoons olive oil Coarse salt and ground pepper 1/4 cup dried apricots, finely chopped 1 shallot, finely chopped 2 tablespoons apricot jam 1 pork tenderloin (1 to 1 1/2 pounds)

Gallery Apricot-Stuffed Pork with Potatoes and Brussels Sprouts Credit: David Loftus

Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Apricot-Stuffed Pork with Potatoes and Brussels Sprouts      Credit: David Loftus

Apricot-Stuffed Pork with Potatoes and Brussels Sprouts

Credit: David Loftus

Apricot-Stuffed Pork with Potatoes and Brussels Sprouts

Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Recipe Summary

prep: 15 mins total: 45 mins

Servings: 4

prep: 15 mins

total: 45 mins

prep:

15 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 pound red new potatoes, thinly sliced 2 pints brussels sprouts, trimmed and halved lengthwise 2 tablespoons olive oil Coarse salt and ground pepper 1/4 cup dried apricots, finely chopped 1 shallot, finely chopped 2 tablespoons apricot jam 1 pork tenderloin (1 to 1 1/2 pounds)

Directions

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together potatoes, brussels sprouts, and oil; season with salt and pepper. Roast for 15 minutes, tossing once.

Meanwhile, combine apricots, shallot, and jam in a small bowl; season with salt and pepper.

Place pork on a work surface. Holding a chef’s knife parallel to work surface, make a pocket by cutting lengthwise down center of tenderloin, stopping about 1/2 inch from other side (avoid cutting all the way through). Open, and stuff with apricot mixture. Spacing evenly, tie 3 to 4 pieces of kitchen twine around pork to close pocket. Season with salt and pepper.

Remove baking sheet from the oven when sprouts and potatoes have roasted 15 minutes. Toss, and push to sides of baking sheet, then place pork in center. Roast until an instant-read thermometer inserted in thickest park of pork (avoiding stuffing) registers 145 degrees, 25 to 30 minutes. Let rest 5 minutes before slicing and serving.

Reviews (5)

 Add Rating & Review     78 Ratings   5 star values:        8    4 star values:        15    3 star values:        33    2 star values:        22    1 star values:        0

Reviews (5)

Add Rating & Review     78 Ratings   5 star values:        8    4 star values:        15    3 star values:        33    2 star values:        22    1 star values:        0

Add Rating & Review

78 Ratings 5 star values: 8 4 star values: 15 3 star values: 33 2 star values: 22 1 star values: 0

78 Ratings 5 star values: 8 4 star values: 15 3 star values: 33 2 star values: 22 1 star values: 0

78 Ratings 5 star values: 8 4 star values: 15 3 star values: 33 2 star values: 22 1 star values: 0

  • 5 star values: 8 4 star values: 15 3 star values: 33 2 star values: 22 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       04/30/2019   Added a small amount of sherry vinegar to the apricot and shallot mixture for a little added dimension. Used three sheet pans, because I never trust different ingredients to cook in the same amount of time. Crumbled some dried rosemary into the potatoes before roasting. Very quick and good recipe, simple as-is but with room for some improvisation. Loved the results. Next time might add a bit of dijon mustard to the stuffing.  

Martha Stewart Member     Rating: Unrated       11/11/2008   Added a splash of red wine vinegar to the apricot mixture and used soft turkish apricots. Turned out delicious. Will try a bit of ginger mixed in with the apricots next time i make this.  

Martha Stewart Member     Rating: Unrated       03/12/2008   This was just okay. The apricot pieces didn't cook soft enough in the 30 minutes and were too chewy. I also didn't think that the apricot and shallot mixture worked together, too much onion flavor. There are better pork loin recipes on here than this one, for sure.  

Martha Stewart Member     Rating: Unrated       02/04/2008   This is one of the best oven cooked pork recipes. Usually they turn out dry. This one only took 30 minutes and was very juicy and tender. I had misplaced the issue with this recipe in it, and was so glad to find it on your website. My family loves it!  

Martha Stewart Member     Rating: Unrated       12/22/2007   delicious and easy. I did with a green salad for a weekday dinner party. It can all be done right after you get home from work. I served with flourless chocolate souffles for dessert (I made them in the morning and refridgerated )

    Martha Stewart Member

    Rating: 5 stars 04/30/2019

Added a small amount of sherry vinegar to the apricot and shallot mixture for a little added dimension. Used three sheet pans, because I never trust different ingredients to cook in the same amount of time. Crumbled some dried rosemary into the potatoes before roasting. Very quick and good recipe, simple as-is but with room for some improvisation. Loved the results. Next time might add a bit of dijon mustard to the stuffing.

Rating: 5 stars

Rating: Unrated 11/11/2008

Added a splash of red wine vinegar to the apricot mixture and used soft turkish apricots. Turned out delicious. Will try a bit of ginger mixed in with the apricots next time i make this.

Rating: Unrated

Rating: Unrated 03/12/2008

This was just okay. The apricot pieces didn’t cook soft enough in the 30 minutes and were too chewy. I also didn’t think that the apricot and shallot mixture worked together, too much onion flavor. There are better pork loin recipes on here than this one, for sure.

Rating: Unrated 02/04/2008

This is one of the best oven cooked pork recipes. Usually they turn out dry. This one only took 30 minutes and was very juicy and tender. I had misplaced the issue with this recipe in it, and was so glad to find it on your website. My family loves it!

Rating: Unrated 12/22/2007

delicious and easy. I did with a green salad for a weekday dinner party. It can all be done right after you get home from work. I served with flourless chocolate souffles for dessert (I made them in the morning and refridgerated )

All Reviews for Apricot-Stuffed Pork with Potatoes and Brussels Sprouts

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Apricot-Stuffed Pork with Potatoes and Brussels Sprouts

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest