Apricot and Feta-Stuffed Pork Tenderloin with Orange Brandy Sauce

Pork goes really well with fruit, so the apricots and the orange in the sauce pair nicely with the super-tender meat.

1 pork tenderloin, trimmed of fat
10 dried apricots, chopped
1 shallot, minced
1 Tablespoon chopped fresh thyme
1 Tablespoon reduced-fat feta
1/2 c. orange juice
1/4 c. brandy
salt and pepper
e.v.o.o.
Twine

1. Preheat oven to 375 degrees.

2. Cut pork tenderloin lengthwise 3/4 of the way through to create a pocket for stuffing, but not going all the way through.

3. Heat 1 Tablespoon or so of olive oil over medium heat in oven-proof pan. Throw in shallot, apricot, and thyme, and sautee until shallots are soft, 3-4 minutes. Remove from pan and let cool completely. Add feta.

4. Stuff pork with apricot mixture and tie pork with twine to keep filling in. Salt and pepper the outside of the pork generously.

5. In the same pan, heat another Tablespoon of olive oil over Medium-High heat until glistening. Put in the tenderloin and don't touch. Let brown--it will easily move (won't stick to the pan) when brown. Brown on all sides.

6. Transfer pan to oven and let finish cooking, 15 minutes or so.

7. Take out of pan and let pork rest. Put oven mitt on handle of pan to make sure you don't burn yourself on the stove, and put the hot pan back on the stove over medium heat. Add the orange juice. Take off the heat and add brandy. Expect a flame when you put back on the stove as the alcohol burns off. Reduce to a glaze.

8. Remove the twine, cut the pork across the grain and finish with glaze.

Printable version here.