Keyword: pork tenderloin w/ bulgur apricot stuffing

Just for a change of pace, I decided to make a nutty tasting bulgur wheat stuffing instead of the traditional bread version for our tenderloin today.

Bulgur is more than just something to make tabbouleh with. Its nutty taste and hearty texture work in so many dishes or you can just use it as a substitute for other grains like brown rice, couscous or quinoa.

This kind of wheat should not be confused with its less-tricky-to-harvest cousin, cracked wheat. While they are similar, cracked wheat is completely raw while bulgur is pre-cooked and has a much shorter prep time.

For me, if the recipe involves grain, I’m in! I guess you can take the farmer’s daughter off the farm but you can never take away her love for food with grain in it.

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Pork Tenderloin w/ Bulgur Apricot Stuffing

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

pork tenderloin w/ bulgur apricot stuffing

Servings

MetricUS Imperial

Ingredients

• 1/2 cup bulgur wheat
• 100 gm dried apricots, chopped
• 4 cups vegetable broth
• 1 large egg
• 1/2 tsp EACH thyme, cumin & ginger
• 2 tsp rubbed sage leaves
• 1 Tbsp garlic salt
• 1 tsp onion salt
• salt & pepper to taste
• 1/4 cup almonds, sliced
• 2 scallions, thinly sliced
• 680 gm pork tenderloin, butterflied
• 1 Tbsp olive oil

Course Main Dish Cuisine American Keyword pork tenderloin w/ bulgur apricot stuffing Servings MetricUS Imperial Ingredients 1/2 cup bulgur wheat 100 gm dried apricots, chopped 4 cups vegetable broth 1 large egg 1/2 tsp EACH thyme, cumin & ginger 2 tsp rubbed sage leaves 1 Tbsp garlic salt 1 tsp onion salt salt & pepper to taste 1/4 cup almonds, sliced 2 scallions, thinly sliced 680 gm pork tenderloin, butterflied 1 Tbsp olive oil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a saucepan, place bulgur & vegetable broth. Bring to a simmer over medium high heat. Cover, reduce heat to medium low & simmer until tender, about 10-12 minutes. Add chopped apricots during the last 5 minutes. Remove from heat & drain any excess liquid. Set aside.
2. In a large bowl, whisk together egg & spices. Add almonds, scallions & reserved bulgur & apricots; mix to combine.
3. Preheat oven to 375 F.
4. Butterfly pork tenderloin & pound with a meat mallet to an even thickness. Place on an oiled piece of foil paper on a baking sheet. Cover one half of the tenderloin with stuffing; press to flatten a bit. Fold other half of tenderloin over top stuffing. Secure with kitchen twine to keep stuffing from falling out during roasting.
5. Brush with olive oil & season with salt & pepper. Roast about 45 minutes or until tenderloin has a slight pink color remaining. Remove from oven & allow to sit for a few minutes before untying & slicing.
6. For the blog picture, I opened our whole tenderloin before slicing to show how nice this filling is. These flavors are so good!