\u201cThe cheese in this festive dish adds a nutty flavor and creamy texture,\u201d writes Agnes Ward from Stratford, Ontario. \u201cThis is definitely an entree two will enjoy\u2014I know we do.\u201d<\/p>\n","protected":false},"author":7061,"featured_media":1497187,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304333,304328,304292,304430,304408,304368,306848,304268,307307,307383,307409,324623,304238,304150],"categories-v2":[308991,308984,308305,308830,308813,308745,309603,259483,310342,310410,310437,309177,339175,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Asparagus-Stuffed Pork Tenderloin","post_link":"\/recipes\/asparagus-stuffed-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14690_LT10165C39C.jpg"},{"post_title":"Apricot-Glazed Pork 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Sauce","post_link":"\/recipes\/pork-tenderloin-with-raspberry-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pear-Stuffed Pork Loin","post_link":"\/recipes\/pear-stuffed-pork-loin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pear-Stuffed-Pork-Loin_exps34290_THCS2007989D07_14_4b_RMS-3.jpg"},{"post_title":"Apricot Pork Roast","post_link":"\/recipes\/apricot-pork-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42872_SD1785596D55B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps38994_CFT1437884D16.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/apricot-stuffed-pork-tenderloin\/","name":"Apricot-Stuffed Pork Tenderloin","datePublished":"2018-01-01","dateModified":"2022-09-30","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps38994_CFT1437884D16.jpg","height":300,"width":300},"recipeCategory":["Dinner"],"description":"\u201cThe cheese in this festive dish adds a nutty flavor and creamy texture,\u201d writes Agnes Ward from Stratford, Ontario. \u201cThis is definitely an entree two will enjoy\u2014I know we do.\u201d","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 374 calories","fatContent":"17g fat (9g saturated fat)","cholesterolContent":"130mg cholesterol","sodiumContent":"463mg sodium","carbohydrateContent":"13g carbohydrate (9g sugars","fiberContent":"2g fiber)","proteinContent":"40g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jo-Anne Hiscock","givenName":"Jo-Anne","familyName":"Hiscock"},"reviewBody":"This recipe lacks one thing, that is the recipe for the sweet and sour salad dressing. I cannot find it in any of our stores so I made my own recipe. I found this was a very tender, tasty and easy to make recipe. It took only 40 - 45 minutes to cook.My family loved this tenderloing recipe.I will definitely make it again.SincerelyJo-Anne Hiscock","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"collector_of_masks"},"reviewBody":"This was wonderful and the presentation was great. This has become a regular in my rotation of meals. 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This was wonderful and the presentation was great. This has become a regular in my rotation of meals. Fancy enough for company or a nice romatic meal.<\/p>","CommentId":1,"DateRated":"12\/10\/2009 10:39","GUID":"62f1540334f040f4b0e16942bdb40512","MemberId":1627780,"Rating":5,"ScreenName":"collector_of_masks","SubmittedDate":"12\/10\/2009 10:39"},{"Comment":"
This recipe lacks one thing, that is the recipe for the sweet and sour salad dressing. I cannot find it in any of our stores so I made my own recipe. I found this was a very tender, tasty and easy to make recipe. It took only 40 - 45 minutes to cook.<\/p>
My family loved this tenderloing recipe.<\/p>
I will definitely make it again.<\/p>
Sincerely<\/p>
Jo-Anne Hiscock<\/p>","CommentId":2,"DateRated":"10\/14\/2009 13:02","GUID":"fd63048b73244dd8a105c66e2b3446f6","MemberId":4499401,"Rating":5,"ScreenName":"Jo-Anne Hiscock","SubmittedDate":"10\/14\/2009 13:02"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Apricot-Stuffed Pork Tenderloin"}},"analytics":[],"yoast_head":"\n