Day 1 of Dinnertime Delights…Stuffed Apricot Pork Tenderloin Recipe

these were delicious and so easy to make yet look like I spent the day in the kitchen…

Stuffed Apricot Pork Tenderloin Recipe

1½ – 2 lb. pork tenderloin

¼ tsp. pepper

¾ Tbsp. + 1-2 tsp. Chipotle Seasoning (

1/3 cup dried apricots, chopped

3 Tbsp. hot water

1 lime, divided

3 oz. Greek yogurt cream cheese or light cream cheese (I used regular cream cheese)

2 green onions, thinly sliced

Cut tenderloin horizontally to open like a book, not cutting through all the way. Sprinkle with ¾ Tbsp. Chipotle Seasoning and fold shut. Pepper the outside of tenderloin and place in a gallon resealable freezer bag. Seal well, label and freeze. When ready to prepare, thaw completely. Stir together the apricots, hot water and juice from half a lime. Let stand 15 minutes; drain. In the meantime stir together yogurt, green onions and 1-2 tsp. Chipotle Seasoning. Fold open loin and place the apricot mixture on one side of tenderloin and cream cheese mixture on the other side of the loin. Fold shut; double wrap in foil and bake at 375° for 40 minutes; unwrap and bake an additional 20-25 minutes or until internal temperature reaches 145°. Squeeze some of the remaining lime juice on top of loin. Slice and serve. Tip: For a great pita chip dip combine remaining cream cheese, ½ cup dried apricots, chopped, soaked in ¼ cup hot water for 15 minutes, drain and add 2 thinly sliced green onions. – See more at:



2 lbs. ground turkey

2 Tbsp. Chipotle Seasoning  (order at

1 fresh pineapple cut into ½-inch thick rings

6 onion or wheat hamburger buns

6 lettuce leaves

– See more at:


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