Apricot-Stuffed Pork Tenderloin

The unique combination of fruit and spices in this meat dish
will wake up your taste buds and satisfy your protein needs
for the day. SERVES 4

1½-2 pounds pork tenderloin, cut in half lengthwise

2 tablespoons extra virgin olive oil

½ cup chopped white mushrooms

1 medium shallot, diced

2 garlic cloves, crushed

½ cup dried unsulfured apricots, chopped and soaked

in water for thirty minutes

¼ cup dry white wine

Freshly ground white pepper, to taste

Remove pork from refrigerator thirty minutes prior to
cooking. Preheat oven to 350 degrees.

Heat 1 tablespoon of the oil in a cast iron skillet over
medium flame. Add mushrooms and sauté for five minutes.
Toss in shallot and garlic and continue to sauté for two
minutes. Add apricots and wine. Scrape browned bits off