Stuffed Apricot Pork Tenderloin

This is the second meal from the TS Eatwell Choices Product Pack.  Unfortunately, the pack is no longer available.  However, you can still purchase the individual items.

As always, feel free to do substitutions.  With it being so hot, I didn't want to cook in the house.  So, we grilled it on the BBQ.


Moist, tender, full of flavor . . . yummy!

Ingredients:

1 1/2 - 2 lbs pork tenderloin
1/4 tsp pepper
3/4 Tbsp + 1-2 tsp Chipotle Seasoning, divided
1/3 c chopped dried apricots 
3 Tbsp hot water
1 lime, cut in half
3 oz Greek yogurt cream cheese or light cream cheese
2 green onions, thinly sliced

Assembly Instructions:  Cut tenderloin horizontally to open like a book, not cutting through all the way.  Sprinkle with 3/4 Tbsp Chipotle Seasoning (I only used 1/2 Tbsp and it was still too spicy for hubby, so feel free to use less) and fold shut.  Pepper the outside of tenderloin and place in a gallon resealable freezer bag.  Seal well, label and freeze.  (I didn't freeze it but went on to the cooking instructions).

Cooking Instructions:  Thaw completely.  Preheat oven to 375 degrees.  Stir together the apricots, hot water and juice from half a lime.  Let stand 15 minutes; drain.  In the meantime, stir together cream cheese, green onions and remaining Chipotle Seasoning (here again I only used 1 tsp but you can use less if you are sensitive to spicy heat).  Fold open tenderloin, place the apricot mixture on one side and cream cheese mixture on the other side.  Fold shut; double-wrap in foil and place on baking sheet; bake for 40 minutes.  Unwrap and bake an additional 20-35 minutes or until internal temperature reaches 145 degrees.  Squeeze some of the remaining lime juice on top of tenderloin.  Slice and serve.  Makes 6 servings.

As you can tell from the photo, we didn't use the green onions either.