Serves 4


  • 2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
  • ¼ cup chopped Vidalia onion
  • 2 Tbsp. chopped dried apricots
  • ¾ tsp. pumpkin pie spice
  • 1 (5-ounce) bag of baby spinach, chopped
  • 1 garlic clove, minced
  • ¼ cup chopped walnuts (1 ounce)
  • ½ cup apricot preserves (5 ounces)
  • ¼ cup chicken stock
  • 1 Tbsp. chopped flat-leaf parsley
  • 1¼ pounds pork tenderloin
  • Kosher salt and ground black pepper to taste


Active time: 30 minutes
Total time: 1 hour

Preheat oven to 375°. In a large ovenproof skillet, heat 1 tsp. oil over medium-high heat. Add onion, apricots, and pumpkin pie spice and cook, stirring, until softened, about 5 minutes. Add spinach and cook, stirring, until liquid evaporates, about 5 minutes. Add garlic and cook 1 minute more. Stir in walnuts and season with salt and pepper. Scrape filling into a bowl and set aside to cool.

Meanwhile, in a small saucepan, combine preserves with stock and a pinch each of salt and pepper. Simmer over medium heat until slightly thickened, about 5 minutes. Remove glaze from heat and stir in parsley.

Butterfly pork: Place tenderloin on a cutting board. Using a sharp knife, run blade along length of tenderloin parallel to board. As you cut, open meat until you have a flat piece. Using a meat pounder, pound tenderloin to ½" thickness. Season with ⅛ tsp. each salt and pepper and spread filling over meat. Roll tenderloin into original shape. Using kitchen twine, tie pork at 2" intervals. Season pork with ¼ tsp. each salt and pepper.

Using the same ovenproof skillet, heat remaining 2 Tbsp. oil until shimmering. Add rolled pork and cook over medium-high heat, turning, until browned all over, about 8 minutes. Transfer pan to oven and roast until an instant-read thermometer registers 145° in the thickest section, about 15 minutes. Loosely cover pork with foil and let rest 10 minutes. Remove strings and cut pork into 1"-thick slices. Transfer to a platter and drizzle with glaze.

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