Pork Tenderloin Stuffed with Walnuts, Apricots and Maple Glaze

1. In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes, or until lightly browned. Place pork on cutting board covered with plastic wrap. Use sharp knife to cut meat almost in half lengthwise, keeping knife parallel to cutting board, and stopping within 1/2 inch of opposite side. Open meat like a book. Cover with another sheet of plastic wrap. Use mallet to flatten meat to 1/2 inch. Remove plastic wrap.
2. In large bowl, combine breadcrumbs with chicken stock. Let stand 5 minutes then stir in walnuts, apricots, cinnamon, salt, green onions and parsley. Mix well. Spread stuffing mixture evenly over pork. Roll up meat lengthwise and tie in several places with kitchen twine. Season with salt and pepper. In large, oven-proof skillet, heat oil over medium-high heat. Add pork and brown on all sides, about 5 to 7 minutes.
3. Transfer skillet to 400°F oven and roast for 15 to 20 minutes or until meat is cooked through and thermometer reads 155°F. Transfer to clean cutting board and tent with foil. Let rest 5 minutes.

Maple Glaze

1. In same skillet bring 1/4 cup chicken stock, apple cider and maple syrup to boil over high heat. Boil until reduced by half. Stir in cream and cook for 1 to 2 minutes.
2. To serve, slice pork into 1/2-inch thick pieces and drizzle with glaze.

Tip: If you don’t have a mallet to flatten the meat, use a rolling pin instead.