Pork Tenderloin Roulade With Apricot Stuffing And C

Name: Pork Tenderloin Roulade With Apricot Stuffing And Creamy Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None pork tenderloins; 1 cup prunes, roughly chopped; 1 cup apricots, roughly chopped; 2 None rosemary, needles picked and chopped; 3 tbsp butter; 1 None onion, finely diced; 1 None Savoy cabbage, trimmed and thinly sliced; 2/3 cup heavy cream; 1/4 lb bacon, chopped; 4-5 tbsp Cognac; 1 tsp cornstarch

Servings: persons

1
Preheat the oven to 250u00b0F. Make an incision down the length of each tenderloin. Mix the prunes and apricots with half the rosemary, then use the mixture to stuff the chop. Roll and then tie both tenderloins using kitchen twine, then season.
2
Place the tenderloins in a roasting pan and roast for 1 hour 45 mins to 2 hours, or until it reaches an internal temperature of 155 degrees.
3
Heat the butter in a large saucepan, add the onion and cabbage and saute for 4-5 mins. Season then pour in 2/3 cup water. Cover and simmer for 25-30 mins. Pour in the cream and continue to simmer uncovered for a further 10 mins.
4
Fry the bacon in a wide pan without oil for 6-8 mins, until crisp. Add the rosemary to the pan and cook for an additional minute, then remove from the pan. Add the pork to the pan from the oven and sear the outside for 4-5 mins, turning.
5
Meanwhile,to make the gravy, deglaze the roasting pan with cognac and 1/2 cup ml water and simmer for 2-3 mins. Mix the cornstarch with 2 tbsp water until smooth, then pour into the pan and simmer, stirring for 1-2 mins until thickened. Season. Slice the tenderloin and serve on a plate with the cabbage. Drizzle with crispy bacon and gravy.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 None pork tenderloins, 1 cup prunes, roughly chopped, 1 cup apricots, roughly chopped, 2 None rosemary, needles picked and chopped, and more.

Yes, Pork Tenderloin Roulade With Apricot Stuffing And Creamy Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin Roulade With Apricot Stuffing And Creamy Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions