Apricot - and pecan- stuffed pork tenderloin with spicy chocolate sauce
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  • Easy to do
préparation
30minutes
cuisson
30minutes
servings
4
type of dish
Main course
préparation
30minutes
cuisson
30minutes
servings
4
type of dish
Main course
Apricot - and pecan- stuffed pork tenderloin with spicy chocolate sauce
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
préparation
30minutes
cuisson
30minutes
servings
4
type of dish
Main course
préparation
30minutes
cuisson
30minutes
servings
4
type of dish
Main course
ingredient
  • Pork tenderloin
  • 80 ml apricots ,dired and diced
  • 60 ml sweet orange pepper(s) , diced
  • 60 ml pecan pieces, toasted and coarsely chopped
  • 15 ml orange zest (about 1 orange)
  • 1 pork tenderloin (about 500 g)
  • Spicy chocolate sauce
  • 15 ml olive oil
  • 1 green onion(s) , finely chopped
  • 15 ml balsamic vinegar
  • 250 ml chicken broth (sodium-reduced)
  • 50 g dark chocolate (Lindt 70 % cocoa)
  • 15 ml molasses
  • 5 ml cinnamon
  • 2 ml cayenne pepper
  • 15 ml instant thickener for brown gravies (such as Veloutine)
  • To taste, salt and pepper
  • Pork tenderloin
  • 80 ml apricots ,dired and diced
  • 60 ml sweet orange pepper(s) , diced
  • 60 ml pecan pieces, toasted and coarsely chopped
  • 15 ml orange zest (about 1 orange)
  • 1 pork tenderloin (about 500 g)
  • Spicy chocolate sauce
  • 15 ml olive oil
  • 1 green onion(s) , finely chopped
  • 15 ml balsamic vinegar
  • 250 ml chicken broth (sodium-reduced)
  • 50 g dark chocolate (Lindt 70 % cocoa)
  • 15 ml molasses
  • 5 ml cinnamon
  • 2 ml cayenne pepper
  • 15 ml instant thickener for brown gravies (such as Veloutine)
  • To taste, salt and pepper
prep time
  1. Preheat oven to 250ºC (500ºF).
  2. In a bowl, combine apricots, pepper, pecans, and orange zest. Set aside.
  3. Using a very sharp knife, butterfly pork tenderloin by slicing open lengthwise. Flatten with a rolling pin or meat mallet. Place apricots in centre along entire length. Close tenderloin and tie with string.
  4. Transfer to a shallow baking dish. Bake for 8 minutes. Reduce heat to 190°C (375°F) and continue baking about 10 minutes, or until meat is slightly pink inside.
  5. Remove from heat and cover with aluminum foil. Set aside for 10 minutes.
  6. In the meantime, heat oil in a saucepan over medium heat. Add onion and sauté for 2 minutes or until translucent.
  7. Add balsamic vinegar and chicken broth. Bring to a boil over high heat. Reduce heat to medium and simmer for 2 minutes.
  8. Add chocolate, molasses, cinnamon, and cayenne pepper. Stir until chocolate is melted and the mixture well blended.
  9. Add thickener and stir well.
  10. Pour sauce through a sieve. Season with salt and Pepper to taste.
  11. Cut the stuffed pork tenderloin into 8 slices. Serve with spicy chocolate sauce, basmati rice, and green vegetables. Variation: Replace cinnamon and cayenne pepper with 5 mL (1 tsp.) of vanilla. If you don’t have instant thickener, use 10 mL (2 tsp.) cornstarch dissolved in 15 mL (1 tbsp.) water.