October 11, 2017, posted by Gina – We love pork tenderloin any time of year but this stuffed version seems to be the perfect offering for a Fall menu. It combines fresh spinach with sweet apricots for a very moist filling for the meat. Finish it off with a wine and beef stock sauce and you are sure to make your family or guests very happy. This recipe is from the Come On In cookbook from the Junior League of Jackson, Mississippi.
We are providing a bit of a tutorial as you will need to butterfly the tenderloin. We promise it is not hard and all you need is a sharp knife. Truly, good knives are the key to ease in the kitchen.