Easter Apricot and Apple Stuffed tenderloin

[Mr. Burns]

So I have done the ham thing for quite a few years and I felt I needed to do something different. Figured Easter would be a good time to try and finally do an apricot and apple stuffed tenderloin. Felt it turned out pretty good and would do it again but not nearly as often as I do ribs or chicken. Used a mix of apple and cherry wood and didn't get that prominent of a smoke ring but I got the level of smoke flavor I was shooting for. I applied an apricot glaze at the end and placed it over the coals to help caramelize and for some color.

[Skip]

Looks Great! Did you use Dried Fruit?

[Troutman]

Nice pairing, love the way sweetness of fruit goes with pork loin.

[Mr. Burns]

Looks Great! Did you use Dried Fruit?

I did use dried apricots because I was afraid of too much fluid from fresh fruit but I think it worked out great. Thinking next time I might try and mix some apricot preserves in the middle with the fruit.

[klflowers]

Very nice.

[RonB]

Well done.

[IowaGirl]

A few years back, an apricot and mustard dip was popular for chicken wings -- any inexpensive jam and plain ol' yellow mustard mixed to taste. That combo might be interesting as a pork stuffing.

I like how the colors from the fruit set off that dark rugged crust. Nice presentation!