Stuffed Pork Tenderloin with Apricot Preserves is the final piece tying my last two video together. Previously I showed you how to Roll-Cut a Pork Tenderloin and How to Truss a Pork Tenderloin. So I felt it was appropriate to show you how I like to put it all together!
This recipe is a pairing of several flavor and taste sensations, sweet to tart, by blending ingredients inside and outside the Stuffed Pork Tenderloin.
The Island Grillstone makes this Stuffed Pork Tenderloin recipe so easy to make!
Side dish is mix roasted of red potatoes, onions and carrots lighted coated with olive oil, salt, pepper and fresh chopped rosemary.
Grilled Stuffed Pork Tenderloin with Apricot Preserves
Grilled Stuffed Pork Tenderloin with Apricot Preserves Recipe
Note: the portion are entirely dependent upon the size of your Pork Tenderloin
1 – Pork Tenderloin, roll-cut
1 – head roasted garlic
2 – cups baby spinach leaves
3 – tbsp sun dried tomatoes, julienned
1 – cup smoked Gouda cheese, 1/4 cubed
2 – tbsp apricot preserves
1/4 – tsp coarse ground black pepper
1/4 – tsp sea salt
Pre-heat grill and Island Grillstone to 350°F
Grill Pork Tenderloin until internal temperature reaches 165°F
Videos mentioned in video:
How to Roll-Cut a Pork Tenderloin
How to Truss a Pork Tenderloin
For additional information on the Island Grillstone: http://www.islandgrillstone.com
