Apricot-Stuffed Pork with Potatoes and Brussels Sprouts


Serves 4

  • 1 pound red new potatoes, thinly sliced
  • 2 pints brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1/4 cup dried apricots, finely chopped
  • 1 shallot, finely chopped
  • 2 tablespoons apricot jam
  • 1 pork tenderloin (1 to 1 1/2 pounds)


Quick-cooking Pork Tenderloin, Stuffed With A Sweet-and-savory Mixture Of Dried Apricots, Apricot Jam, And Shallot, Roasts In Half An Hour. Here, Your Baking Sheet Serves Double Duty: The Shallow Surface Helps Potatoes And Brussels Sprouts Become Golden A

Martha Stewart Favicon Martha Stewart
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