Mustard Marinated Stuffed Pork Tenderloin
Refrigerate: 1 Hour
Let Stand: 5 Minutes
- 1 package(s) Carolina Country Marinade
- 1/4 cup(s) plus 1 tablespoon oil, divided
- 1/4 cup(s) cider vinegar
- 1/4 cup(s) apricot preserves
- 1 medium sweet onion, such as Vidalia, chopped (1 cup)
- 1/4 cup(s) chopped dried apricots
- 2 cup(s) chopped mustard greens or Swiss chard
- 1/2 teaspoon(s) sea salt
- 1/4 teaspoon(s) coarse ground black pepper
- 1 pork tenderloin (about 1 pound)
- 1. Mix Marinade Mix, 1/4 cup of the oil and vinegar in small bowl until well blended. Stir apricot preserves into 1/4 cup of the marinade. Reserve remaining marinade.
- 2. Heat remaining 1 tablespoon oil in large skillet on medium heat. Add onion and apricots; cook and stir 3 minutes or until softened. Add mustard greens, sea salt and pepper; cook and stir 1 to 2 minutes or until greens are wilted. Set aside to cool slightly.
- 3. Cut pork tenderloin lengthwise 3/4 of the way through. Open meat and flatten with meat mallet to 1/2-inch thickness. Spread greens mixture evenly on pork, leaving a 1/4-inch edge of meat. Roll pork tightly. Tie with string at 1-inch intervals. Place pork in large resealable plastic bag or glass dish. Add reserved marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove pork from marinade. Discard any remaining marinade.
- 4. Grill pork over medium heat 25 to 30 minutes or until desired doneness, turning occasionally. Brush with preserves mixture during last 10 minutes of cooking. Let stand 5 minutes before slicing. Discard any remaining preserves mixture.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note