Pork Tenderloin

Stuffed with Spinach, Dried Apricots, Hazelnuts, and Rosemary

SERVES: 8

As a lean cut, pork tenderloin doesn’t bring a lot of flavor to the table. But when stuffed with a sweet-and-savory sauté of Wildfare Dried Apricots, shallot, garlic, hazelnuts, spinach, and rosemary, it’s a sensational sweet-and-savory centerpiece for any holiday, dinner party, or weeknight dinner.

Wildfare Workaround: To make this dish gluten-free, you can substitute with gluten-free panko breadcrumbs, or simply omit altogether.

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INGREDIENTS

- 1 pork tenderloin (1.5 to 2 pounds)
- 3 Tbsp Wildfare Extra Virgin Olive Oil
- 2 Tbsp minced shallot
- 1 tsp minced garlic
- 1/4 cup hazelnuts, coarsely chopped
- 1/4 cup Wildfare Dried Apricots, thinly sliced
- 1 Tbsp finely chopped rosemary
- 1 cup finely chopped fresh spinach
- 2 Tbsp panko breadcrumbs
- kosher salt and freshly ground black pepper

PREPARATION

1	Arrange rack in middle of oven and preheat to 325°F.
2	In a large non-stick skillet, sauteshallot in 1 tablespoon olive oil over medium heat until softened and just beginning to brown, about 5minutes.
3	Add garlic, hazelnuts, apricots, rosemary, and spinach and cook until spinach is wilted, about 2-3 minutes. Remove from the heat, stirin breadcrumbs, and allow mixture to cool completely.
4	Cut a deep slit all the way down the length of the pork. (Do not cut all the way through.) Lay the pork open like a book and gently pound to approximately 3/4 inch thick with a meat mallet.
5	Sprinkle the inside with kosher salt and freshly ground black pepper.
6	Spread the filling evenly over one half of the pork. Roll the pork up tightly and secure with lengths of kitchen twine, about 2 inches apart. Season liberally with salt and pepper.
7	In a large cast-iron skillet or dutch oven, heat 2 tablespoons olive oil over medium-high heat until just beginning to smoke. Sear pork on all sides until uniformly golden brown, 8-10 minutes total.
8	Place pan in the oven and bake for 15 minutes, or until the internal temperature reads 145°F.
9	Let the pork rest for 15 minutes, remove butcher’s twine, slice, and serve. (Optional: Finish with a drizzle ofaged balsamic vinegar.)