Best 12 Pork Loin Stuffed With Apricotspinachwalnuts Recipes

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Pork loin stuffed with apricots, spinach, and walnuts is a delectable dish that combines the savory flavors of pork, the sweetness of apricots, the earthy taste of spinach, and the nutty crunch of walnuts. This succulent dish is perfect for any occasion, whether it's a family dinner, a special event, or a casual gathering with friends. So, if you're looking for a recipe that is both flavorful and impressive, pork loin stuffed with apricots, spinach, and walnuts is the perfect choice for you.

Check out the recipes below so you can choose the best recipe for yourself!

PORK LOIN STUFFED WITH SPINACH



Pork Loin Stuffed with Spinach image

Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.

Provided by MMCGUINNESS

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h25m

Yield 5

Number Of Ingredients 10

½ (10 ounce) package frozen chopped spinach, thawed and drained
3 tablespoons margarine
½ cup diced onion
1 clove garlic
⅓ cup dry bread crumbs
3 pounds pork tenderloin
2 tablespoons ketchup
¼ cup orange juice
2 tablespoons teriyaki sauce
½ teaspoon ground cumin

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
  • In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 356.9 calories, Carbohydrate 12.3 g, Cholesterol 117.7 mg, Fat 13.4 g, Fiber 1.5 g, Protein 45 g, SaturatedFat 3.4 g, Sodium 583.9 mg, Sugar 4.9 g

SPINACH-STUFFED PORK TENDERLOIN



Spinach-Stuffed Pork Tenderloin image

Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)

Steps:

  • Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.

STUFFED PORK LOIN



Stuffed Pork Loin image

Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.

Provided by skinnychef

Categories     Meat and Poultry Recipes     Pork

Time 3h5m

Yield 8

Number Of Ingredients 11

3 tablespoons margarine
½ cup chopped onion
½ cup chopped mushrooms
2 stalks celery, chopped
3 cups torn day-old bread
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast
3 tablespoons water, or as needed
1 tablespoon ground thyme
1 tablespoon herbes de Provence
1 pinch garlic powder, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
  • Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
  • Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
  • Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g

APRICOT-STUFFED PORK TENDERLOIN



Apricot-Stuffed Pork Tenderloin image

"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup thinly sliced dried apricots
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 tablespoon butter, melted

Steps:

  • Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.

PORK ROAST STUFFED WITH APRICOTS AND PRUNES



Pork Roast Stuffed with Apricots and Prunes image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 8 to 10 minutes

Number Of Ingredients 5

1 whole center-cut boneless pork loin (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1 (6-ounce) jar apricot chutney
1 (16-ounce) box dried apricots
2 (16-ounce) boxes dried prunes

Steps:

  • Preheat oven to 350 degrees F.
  • Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
  • Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

APRICOT-STUFFED SPICE-RUBBED PORK LOIN



Apricot-Stuffed Spice-Rubbed Pork Loin image

Make this among your first projects for the evening because the pork loin bakes for nearly two hours. You can also stuff it a day ahead, refrigerate, and then pop it into the oven just before your guests arrive.

Provided by Food Network

Categories     main-dish

Yield 12 servings (serving size: 3 oz stuffed pork)

Number Of Ingredients 11

1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon five-spice powder
1/2 teaspoon ground red pepper
1 1/3 cups finely chopped dried apricots, 6-ounce package
2 tablespoons capers
1 (3-pound) boned pork loin roast
Nonstick cooking spray

Steps:

  • Combine first 7 ingredients in a small bowl. Combine apricots and capers; set aside. Trim fat from pork. Cut a 1-1/2-inch-wide horizontal slit into the end of pork; cut through to the other end of pork to form a deep pocket using a long, thin knife. Spoon apricot mixture into pocket; pack using the handle of a wooden spoon. Rub surface of pork with cumin mixture. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).

APRICOT-GLAZED STUFFED PORK LOIN



Apricot-Glazed Stuffed Pork Loin image

Make and share this Apricot-Glazed Stuffed Pork Loin recipe from Food.com.

Provided by GINMAMA

Categories     Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (2 1/2 lb) boneless pork loin
1 dash salt
1 dash fresh ground black pepper
7 ounces unseasoned stuffing cubes
1/4 cup butter
1 cup diced celery
1/2 cup diced yellow onion
1/2 cup diced dried apricots or 1/2 cup dried cherries
2 cups chicken broth or 2 cups water
1/2 cup apricot preserves
1 tablespoon country-style dijon mustard
3 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
3 cloves garlic, peeled and finely minced

Steps:

  • Preheat oven to 425 degrees.
  • Make a pocket in the pork loin by slicing down the center, season with salt and fresh pepper; place in a greased shallow baking pan.
  • In a large skillet, melt the butter and saute the celery and onion until tender.
  • Add the dried apricots or cherries and the stuffing croutons; stir in the chicken broth or water.
  • Spoon the stuffing losely into the pork loin pocket.
  • Save any extra stuffing for baking in the pan the last 30 minutes of cooking time.
  • Bake at 425 for 15 minutes, then reduce the temperature to 325 degrees.
  • In a mixing bowl, combine the apricot preserves, mustard, rosemary and garlic.
  • Spread this mixture over the pork loin and add any extra stuffing mix.
  • Return the pan to the 325 degree oven and bake for 30 minutes.
  • Remove from the oven and allow loin to rest 10 minutes before slicing.

ROAST PORK WITH APRICOT AND SHALLOT STUFFING



Roast Pork with Apricot and Shallot Stuffing image

Categories     Fruit     Pork     Roast     Apricot     Pork Tenderloin     Summer     Shallot     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

4 slices firm white sandwich bread
1/2 cup chopped shallots (3 large)
2 tablespoons unsalted butter
1/2 lb firm-ripe apricots (3 large), cut into 1/3-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (3- to 3 1/2-lb) center-cut boneless pork loin roast (3 1/2 inches in diameter), not tied
2 tablespoons vegetable oil
1/2 cup water

Steps:

  • Preheat oven to 375°F.
  • Make stuffing:
  • Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl. Leave oven on (for pork).
  • Cook shallots in butter in a large nonstick skillet over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add apricots and cook, stirring, until slightly softened, about 3 minutes. Remove from heat and stir in bread, parsley, salt, and pepper.
  • Stuff and roast pork:
  • Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.
  • Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.
  • Pat pork dry and and season well with salt and pepper.
  • Heat oil in a 12-inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides, about 2 minutes. Transfer to a roasting pan and roast in middle of oven until a meat thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 160°F, 45 to 50 minutes. Transfer to a cutting board and let stand 20 minutes.
  • While loin is standing, straddle roasting pan across 2 burners. Add 1/2 cup water and deglaze pan by boiling over moderate heat, scraping up brown bits.
  • Slice meat and serve with sauce.

BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT



Bacon-Wrapped Roast Pork Loin Stuffed With Dried Fruit image

This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce is a welcome counter to the sweetness of the brandied fruit. Add a green salad (maybe some red potatoes?) and you have the perfect Sunday supper.

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 11

1/2 cup brandy
1 cup (6 ounces) mixed dried, pitted fruit (for example, apples, prunes, apricots, pears)
2 teaspoons chopped sage leaves
1 1/2 teaspoons chopped thyme leaves
Salt and freshly ground black pepper to taste
1 boneless 3 1/2-pound pork loin, trimmed
8 slices (about 1/4 pound) bacon
2 shallots, peeled and finely chopped
2/3 cup red wine
2/3 cup heavy cream
1 teaspoon Dijon mustard

Steps:

  • In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
  • Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
  • Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
  • Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
  • To serve, remove the twine from the roast, slice and serve with the cream sauce.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams

PORK LOIN STUFFED WITH FIGS AND APRICOTS



Pork Loin Stuffed with Figs and Apricots image

Serve this fig-and-apricot-sweetened dish with a side of our Green Beans with Caramelized Shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h10m

Number Of Ingredients 8

1/2 cup stemmed and finely chopped dried Calimyrna figs
1/2 cup finely chopped dried apricots
2 cloves garlic, finely chopped
3/4 teaspoon rubbed sage
1 or 2 white sandwich bread, toasted and cut into 1/4-inch pieces (to equal 1 cup breadcrumbs)
Coarse salt and ground pepper
2 boneless center-cut pork loin, (2 1/2 pounds)
1 tablespoon olive oil

Steps:

  • Preheat oven to 450 degrees. Combine figs and apricots in a medium bowl; pour boiling water over them. Set aside for 5 minutes. Drain in a fine-mesh sieve; return to bowl. Add garlic, 1/4 teaspoon sage, and breadcrumbs; season generously with salt and pepper. Stir until breadcrumbs are moistened.
  • With a long, sharp knife, cut a slit lengthwise down the middle of the loin, without cutting through; open it like a book. Place filling in the middle, packing lightly. Draw the edges of the loin together so that they slightly overlap, forming a cylinder around stuffing. (If it is hard to close, remove some of stuffing.) Tie pork with cotton kitchen twine every 1/2 inch.
  • Line the bottom of a 9-by-13-inch roasting pan with foil. Sprinkle pork with remaining 1/2 teaspoon sage; season generously with salt and pepper. Rub with oil; place in pan. Roast until meat registers 150 degrees on an instant-read thermometer, about 35 minutes; let rest (temperature will keep rising), 10 minutes. Snip string; discard. Slice meat; use a wide spatula to serve.

TENDERLOIN OF PORK WITH APRICOT STUFFING



Tenderloin of Pork With Apricot Stuffing image

Make and share this Tenderloin of Pork With Apricot Stuffing recipe from Food.com.

Provided by Colin Cartledge

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

500 g pork tenderloin
50 g unsalted butter
1 garlic clove
125 g white breadcrumbs
125 g dried apricots
1 egg
1 tablespoon parsley
1 small onion
1 garlic clove
1/2 teaspoon tarragon
50 g butter (MELTED)
orange zest
salt and black pepper
100 ml water
200 g apricot jam
1/2 teaspoon curry powder

Steps:

  • First of all make the stuffing mix. chop the onion garlic and apricots finely (i use a food processor for this).
  • Add the breadcrumbs, melted butter, herbs,orange zest, egg and seasoning and mix well.
  • Next open out the tenderloin. Make a cut down the center to within a cm of the of the thickness. Open it out and make more cuts working out towards the edges of the tenderloin. This will allow you to flatten the meat out fully.
  • Then spread the stuffing mixture onto the pork. When it is covered, roll the joint firmly from one side and tie with string.
  • To start cooking:.
  • Heat the butter in an oven proof dish on top of the stove.
  • Add the garlic and cook till well brown and then remove.
  • Put the pork into the dish and brown all over.
  • Put a lid on the dish and transfer to a pre-heated oven (170°C) and cook the pork for 88 minutes per kg.
  • Remove the lid for the last 20 minutes to brown the joint.
  • While the pork is cooking make the sauce.
  • Put the water into a saucepan, add the jam and heat gently until the jam has melted.
  • Add the curry powder and stir well.
  • Serve with the pork and seasonal vegetables.

FRUIT-STUFFED LOIN OF PORK



Fruit-Stuffed Loin of Pork image

Provided by Emily Weinstein

Categories     dinner, lunch, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9

4 pounds boneless pork loin, prepared for stuffing
1 cup dried pitted prunes
1 cup dried apricots
1 garlic clove
Salt & pepper to taste
1 stick sweet butter, softened
1 tablespoon dried thyme
1 cup Madeira wine
1 tablespoon molasses

Steps:

  • Preheat oven to 350 degrees.
  • Using the long handle of a wooden spoon, push the dried fruit into the pocket in the roast, alternating the fruits.
  • Cut the garlic into thin slivers. Make deep slits in the roast with tip of a knife and push the garlic into the slits.
  • Tie the roast with twine and rub surface with salt and pepper.
  • Set the roast in a shallow baking pan and smear the butter over the roast. Sprinkle with thyme.
  • Stir Madeira and molasses together in a small bowl and pour over roast. Set the pan on the middle rack of the oven and bake approximately 1 1/2 hours, basting often (approximately 20 minutes per pound).
  • When done, let stand, loosely covered with foil about 15 minutes. Cut thin slices and spoon pan juices over them.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 9 grams, Sodium 580 milligrams, Sugar 15 grams, TransFat 0 grams

Tips:

  • To ensure the pork loin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, and 165°F (74°C) for well done.
  • If you don't have a meat thermometer, you can also check the doneness of the pork loin by cutting into it. The meat should be slightly pink in the center for medium-rare, and no longer pink for medium or well done.
  • To prevent the pork loin from drying out, baste it with the pan juices every 15-20 minutes during cooking.
  • If you don't have dried apricots, you can use fresh apricots instead. Just be sure to pit and chop them before using.
  • If you don't have walnuts, you can use pecans or almonds instead.
  • Serve the pork loin with your favorite sides, such as roasted potatoes, mashed sweet potatoes, or a green salad.

Conclusion:

Pork loin stuffed with apricots, spinach, and walnuts is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting way to cook pork loin, give this recipe a try. You won't be disappointed!

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