August 9, 2011

Agave Roast Pork Tenderloin stuffed with Apricots + Rosemary

I've lately been turned on to agave nectar as a sugar replacement. Almost a cross between simple syrup and honey- perfect to sweeten a tea. Available at most grocers (like Whole Foods).
Last night I used it as a glaze for my pork tenderloin. The sweet nectar coated the crisp pork skin, while the rosemary and apricot flavored the tender meat. Really wonderful combination.


Agave Roast Pork Tenderloin 
Stuffed with Apricots + Rosemary
5-6 generous servings

  • 3 ripe apricots, sliced
  • 4 fresh sprigs of rosemary
  • 3 large shallots, peeled and sliced
  • Two 1lb. pork tenderloins
  • Sea salt & black pepper 
  • 1/3 cup agave nectar
  • Olive oil
Will need: either toothpicks or kitchen twine to tie the roast

Preheat the oven to 325 degrees F. Wash & prep the shallots & apricots. To release some additional flavor from the rosemary: place a sprig in the palm of one hand and clap your hands together a few times, repeat for remaining sprigs. Heat some olive oil in a skillet or pan over medium-high heat and season the pork with salt & pepper. Sear the outside of the pork, roughly 1 minute per side and remove to a cutting board. This will ensure the pork will have a nice crisp to it. Carefully hold the pork loin upright and cut a slit into it, going about 75% into the meat. Season the cavity with salt & pepper and stuff with rosemary and apricots. Using twine or toothpicks, try to seal the stuffed pork as best you can. Doesn't have to be perfect. Place the two stuffed pieces on a roasting pan. Arrange shallots and any additional apricot slices around the pork. Drizzle the agave nectar onto the pork loins. 
Roast for 30-35 minutes, or until the meat's internal temperate reads 140 degrees F. Remember, the meat will continue to cook when you remove it from the stove, so be careful not to overcook. 

Make sure to allow the meat to REST for ten minutes before slicing. This is a crucial step for most meats, especially roasts.  Remove the toothpicks/twine before plating. 


I served my pork with a side of mashed potatoes, cider vinegar braised chard, and some lime and butter sautéed fresh corn. What about you?

-A

2 comments:

  1. Made this over the weekend. Came out pretty tasty. I had a decent amount of filling left so I decided to reduce it and make a sauce. I added a little vinager to cut the sweetness of the reduced apricots. The color left something to be desired, but it tasted pretty darn good. I also decided to add the shallots finely diced into the filling mixture as well. Thanks for a great recipe.

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  2. Matt, thanks for your feedback. Really appreciate it!

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