Delicious, Stuffed Pork Tenderloin

I love pork tenderloin and am constantly trying out new ways to utilize this fabulous meat. I recently pounded it out, filled it with a delicious apricot, sausage & cheese filling and finished it off with a tangy apricot sauce. I used low-fat sausage, pork tenderloin is already lower in fat and the sauce is fat free. It is delicious and healthy - yum!

Sausage & Apricot Stuffed Pork Tenderloin

Ingredients
1 pork tenderloin (approximately 1 – 1.5 pounds, butterflied and pounded flat evenly, to about a ¼ inch thick)
1 tsp. McCormicks Perfect Pinch Garlic Pepper Salt Free Seasoning
½ - 1 tsp. salt to taste
2 t. extra virgin olive oil
½ cup finely minced white onion
2 Al Fresco Sweet Apple Chicken Sausages, diced into ½-inch dice
5 dried apricots, finely diced
¼ cup Light Ricotta Cheese
1 tsp. fresh thyme leaves, minced
½ tsp. salt
¼ tsp. pepper
Olive Oil Cooking Spray

Glaze:
½ c. apricot jam
½ c. chicken stock
2 T. white vinegar
1/8 tsp. cayenne pepper
½ tsp. salt
¼ tsp. pepper

Directions
Preheat oven to 375 degrees.

Take pork tenderloin that has been pounded flat and season both sides with McCormicks Perfect Pinch Garlic Pepper Salt Free seasoning and salt. Set aside.

Heat a non-stick 12-inch non-stick sauté pan over medium-low heat Add olive oil and minced onion. Saute until the onions are translucent and just beginning to brown.

Turn the heat up to medium and sauté the sausages with the onions until the sausages are lightly browned.

Transfer onion and Al Fresco sausage mixture to a bowl and add apricots, Light Ricotta Cheese, thyme leaves, ½ t. salt and ¼ t. pepper. Mix well.

Spread mixture evenly on top of the pork tenderloin, but leave ½ inch border around the tenderloin where there is no filling.

Roll up the tenderloin like a sausage and tie together with pieces of cooking twine to make sure it is secure while cooking. I tie the tenderloin every two inches to make sure that it is secure.

In a medium saucepan over medium heat, place apricot jam, chicken stock, vinegar, salt, pepper and cayenne pepper and stir until bubbling.

While your apricot mixture is heating, over medium-high heat, heat up your 12-inch non-stick skillet and spray with olive oil cooking spray. Place tenderloin in the skillet and brown on all four sides. Each side should be seared for 2-3 minutes until golden brown.

Once all sides are browned, transfer to a oven safe dish and brush with the apricot mixture. You will have apricot mixture leftover. You will use it later.

Place the pork tenderloin in a 375 degree oven for about 30-40 minutes, until the pork has reached an internal temperature of 160 degrees. While cooking, every 10 minutes brush the pork tenderloin with the apricot mixture.

When the internal temperature has reached 160 degrees, remove from the oven and pour remaining apricot mixture over the tenderloin. Cover with foil and let the tenderloin rest for 10 minutes.

After the tenderloin has rested, slice into 1 to 1 ½ inch slices and serve with sauce on top. Enjoy!