We say this a lot, but we’re going to say it again, this dish is EASY. Impress your guests and keep your sanity, you’re welcome.
Trying to figure out what to make when you’re entertaining can be intimidating, not going to lie. But it doesn’t have to be. We’ve put quite a few entertaining hours under our belt and have figured out the Holy Grail to make it less stressful. Here’s our secret: find dishes that you can prep in advance, leaving you plenty of time to clean up before your guests arrive.
That’s one of the many reasons we love our Butterflied Pork Tenderloin Stuffed with Savory Sage and Apricot Butter. Sage is SO good, and really just isn’t used enough, but embrace it! It’s going to give your stuffed tenderloin a savory flavor that can’t
Our grocery store sells packs of pork tenderloin, containing either one or two loins per pack. If we happen to get lucky with a two-in-one, we prepare two stuffed tenderloins and freeze one. You’ll need to butterfly your tenderloin before you stuff it. Hold on people who are ready to turn away! Butterflying a tenderloin is really easy, and we have step-by-step instructions here.
After you butterfly the tenderloin, you stuff it with our flavorful apricot and sage butter. Just throw all the ingredients into the food processor and let the machine do all the work. Then stuff, roll, tie. All that’s left to do is sear and finish off in the oven, which only takes about 20 minutes.
You can prep this Pork Tenderloin up to two days in advance and throw in the oven before your guests arrive. Once it’s done, let it rest, slice, throw on a platter and you’re done.
enjoy!
xx
the turnips + tantrums team
Pork Tenderloin Stuffed with Savory Sage and Apricot Butter
Ingredients
- 3 lb Pork Tenderloin can be 2 small tenderloins or 1 large
- 4 tbsp unsalted butter
- 3/4 cup dried apricot
- 4 cloves garlic
- 3 slices prosciutto
- 5 leaves sage
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Pre-heat the oven to 425 degrees.
- In the bowl of a food processor, combine butter, apricot, garlic, prosciutto, sage, salt, and pepper. Process until mixture has become a creamy paste.
- Butterfly, and pound out tenderloin to the thickness of a pencil. Generously season both sides with kosher salt and black pepper.
- Smear the butter mixture all over the inside of the pork tenderloin. Roll up the tenderloin and tie off with butcher’s twine.
- In a large saute pan, heat the olive oil over medium-high flame until smoking. Sear the tenderloin on all sides. Then transfer to a baking sheet and into the oven for 20 minutes.
- Remove from oven and let cool for 10 minutes. Once cooled, remove twine and slice into thick 1.5 inch medallions. Serve with your favorite roasted veggies and salad.
Nutrition
Recipe Source: turnips + tantrums original recipe.