Showcase Southern ingredients and flavors in this butterflied pork tenderloin, stuffed with wilted greens and sweet onion, then marinated in a smoky marinade.
Photo credit: Julie Deily from The Little Kitchen.15m
PREP TIME
30m
COOK TIME
410
CALORIES
10
INGREDIENTS
Servings: 4
Ingredients
- 1 package McCormick® Grill Mates® Smoky Applewood Marinade
- 1/4 cup plus 1 tablespoon oil, divided
- 1/4 cup cider vinegar
- 1/4 cup apricot preserves
- 1 medium sweet onion, such as Vidalia, chopped (1 cup)
- 1/4 cup chopped dried apricots
- 2 cups chopped greens, such as kale, mustard or Swiss chard
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
- 1 pork tenderloin (about 1 pound)
INSTRUCTIONS
- 1 Mix Marinade Mix, 1/4 cup of the oil and vinegar in small bowl until well blended. Stir apricot preserves into 1/4 cup of the marinade. Reserve remaining marinade.
- 2 Heat remaining 1 tablespoon oil in large skillet on medium heat. Add onion and apricots; cook and stir 3 minutes or until softened. Add mustard greens, sea salt and pepper; cook and stir 1 to 2 minutes or until greens are wilted. Set aside to cool slightly.
- 3 Cut pork tenderloin lengthwise 3/4 of the way through. Open meat and flatten with meat mallet to 1/2-inch thickness. Spread greens mixture evenly on pork, leaving a 1/4-inch edge of meat. Roll pork tightly. Tie with string at 1-inch intervals. Place pork in large resealable plastic bag or glass dish. Add reserved marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove pork from marinade. Discard any remaining marinade.
- 4 Grill pork over medium heat 25 to 30 minutes or until desired doneness, turning occasionally. Brush with preserves mixture during last 10 minutes of cooking. Let stand 5 minutes before slicing. Discard any remaining preserves mixture.
