Apricot Pork Roll



  • 1 pound peppercorn seasoned pork tenderloin
  • 14 dried apricot (chopped)
  • 3 tablespoons raisins
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon dijon (style mustard)
  • 1/4 teaspoon salt
  • 1 sheet frozen puff pastry sheets (thawed)
  • nonstick spray
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    1. Heat oven to 375 degrees F. Cut a long X in tenderloin by inserting knife through center almost all the way through. In small bowl, combine apricots, raisins, brown sugar, mustard and salt; stuff into center of pork. Meanwhile roll out puff pastry to measure 13 to 14 inches wide. Place pork on the center; fold pastry toward center over pork and press together. Fold ends together like wrapping a package. Place seam side down on rimmed baking sheet that has been coated with cooking spray (or lined with parchment paper). Bake for 30 to 35 minutes or until pork reaches 145 degrees F. on an instant-read meat thermometer and let rest for 3 minutes before slicing.
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