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Easter Apricot and Apple Stuffed tenderloin

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    Easter Apricot and Apple Stuffed tenderloin

    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.




    Click image for larger version  Name:	20190421_163455.jpg Views:	1 Size:	3.61 MB ID:	668572Click image for larger version  Name:	20190421_173929.jpg Views:	1 Size:	2.14 MB ID:	668573


    Last edited by Mr. Burns; April 22, 2019, 08:28 AM.

    #2
    Looks Great! Did you use Dried Fruit?

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      #3
      Nice pairing, love the way sweetness of fruit goes with pork loin.

      Comment


        #4
        Originally posted by Skip View Post
        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.

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          #5
          Very nice.

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            #6
            Well done.

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              #7
              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!

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