• 1 boneless pork tenderloin, 2–2 1⁄2 lbs; ask your butcher to butterfly the roast
  • 15 dried apricots
  • 1 cup water
  • Olive oil cooking spray
  • Salt and pepper to taste
  • 2 tbsp ground ginger


  1. Preheat oven to 250 degrees F.
  2. Pour boiling water over dried apricots in small bowl and let them soak for 20 minutes or until softened but not mushy. Drain apricots, reserving the liquid, and chop.
  3. Open roast and stuff with apricots. Close roast and tie it with string in four places. Season with salt, pepper and ginger.
  4. Spray a pan with a close-fitting lid with cooking spray and place over high heat, uncovered.
  5. Sear each side of roast for two minutes or until golden brown. Add reserved liquid. Cover and roast in oven 25 minutes or until meat thermometer reads 155 degrees.
  6. Remove from oven and let meat rest for 10 minutes. Cut into 1⁄2-inch slices and serve.
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