Brandy Marinated Pork Tenderloin Stuffed with Rice and Apricots
Elevate your dinner table with this show-stopping Brandy Marinated Pork Tenderloin Stuffed with Rice and Apricots recipe. Tender pork tenderloins are soaked in a fragrant marinade of brandy, garlic, and rosemary, then butterflied and filled with a warm, spiced stuffing made from fluffy rice, sweet dried apricots, and aromatic spices like cinnamon and allspice. Rolled, tied, and seared to golden perfection before being oven-roasted, this dish strikes the perfect balance between savory and slightly sweet. With its gourmet presentation and unforgettable flavors, it’s an impressive centerpiece perfect for holiday feasts or special occasions. Serve with roasted vegetables or a crisp green salad for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 2 pieces (approximately 1 lb each) Pork tenderloin
- 0.5 cups Brandy
- 2 tablespoons Olive oil
- 3 cloves (minced) Garlic
- 1 tablespoon (chopped) Fresh rosemary
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cups Uncooked rice
- 1 cups Chicken broth
- 0.5 cups (chopped) Dried apricots
- 0.5 cups (finely chopped) Onion
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 1 tablespoon Unsalted butter
- 1 roll (for tying) Kitchen twine
Instructions
Place the pork tenderloins in a large resealable plastic bag or shallow dish. Combine brandy, olive oil, minced garlic, rosemary, 1 teaspoon of salt, and black pepper in a bowl. Pour over the pork and marinate in the refrigerator for at least 2 hours or overnight, turning occasionally.
In a medium saucepan, heat 1 tablespoon of unsalted butter over medium heat. Sauté the chopped onion for 3-4 minutes or until softened.
Add the uncooked rice, ground cinnamon, ground allspice, and the remaining teaspoon of salt to the saucepan. Stir to coat the rice in the seasoning and butter.
Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover the pan and cook for 15 minutes or until the rice is tender and the liquid has been absorbed.
Remove the saucepan from the heat and stir in the chopped dried apricots. Set the stuffing aside to cool briefly.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
Remove the pork tenderloins from the marinade and pat dry with paper towels. Butterfly each tenderloin by slicing it lengthwise without cutting all the way through, then opening it like a book. Gently pound the meat with a meat mallet to flatten slightly.
Spread an even layer of the rice and apricot stuffing over one side of each butterflied tenderloin.
Roll up the tenderloins tightly and secure them with kitchen twine at 2-inch intervals to hold the stuffing in place.
Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the stuffed tenderloins for 2-3 minutes per side until browned all over.
Transfer the skillet to the preheated oven and roast the pork for 25-30 minutes, or until an internal temperature of 145°F (63°C) is reached.
Remove the pork from the oven and let it rest on a cutting board for 5-10 minutes before slicing. Serve warm with your favorite side dishes.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 11.6 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1402 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
