Apricot-Stuffed Pork Tenderloin
Like apples? Substitute equal amounts of dried apples for the apricots, and apple jelly for the apricot preserves. Want more flavor? Add 1/4 cup bourbon to the onion and celery at the end of cooking and simmer until evaporated. Stir 1 tablespoon whole grain mustard and 1/4 teaspoon crushed red pepper into the apricot preserves. Prefer an alternate roast? Stuff a 4- to 5-pound boneless pork top loin roast (single loin), pounded to a 15x11-inch rectangle. Roast at 325°F for 1-1/2 to 2 hours or until an instant-read thermometer registers 145°F, brushing with preserves during the last 5 minutes of roasting.