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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Apricot and Toasted Almond Stuffing

Related recipes: Side Dishes, Dairy-Free, Vegetarian
Apricot and Toasted Almond Stuffing: Main Image

Quick Facts

Servings: 12
A holiday stuffing that blends the wonderful flavors of apricots, cranberries, brandy and toasted almonds all in one dish.

Ingredients

  • 1 cup brandy
  • 1/2 cup dried apricots, diced (10 apricot halves)
  • 2 tsp vegetable oil
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 5 cups stuffing cubes, (cubed dried white bread)
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 cup toasted almonds, sliced
  • 1/2 cup dried cranberries
  • 1 egg, beaten
  • 1/2 tsp thyme
  • 1/4 tsp freshly ground black pepper

Directions

  • Preheat oven to 350°F (175°C).
  • Place the brandy and apricots in a small saucepan. Heat to boiling. Remove from heat and set aside.
  • Heat oil in a large nonstick skillet over medium-high heat. Add celery, onion and garlic, sauté until lightly browned, about 3 minutes. Add brandy and apricots, and cook until half of the liquid evaporates. Remove from heat and cool.
  • In a large bowl, combine apricot mixture, stuffing cubes, broth, almonds, cranberries, egg, thyme and pepper; tossing gently. Spoon the bread mixture into a 2-quart (2L) casserole that has been sprayed with vegetable oil spray. Cover with lid, and bake for 45 minutes or until thoroughly heated.

Nutrition Facts

Calories 506
  Calories from Fat 70 (14%)
(12%)Total Fat 8g
(7%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(7%)Cholesterol 22mg
(65%)Sodium 1562mg
(12%)Potassium 428mg
Total Carbohydrate 84g
(19%)Dietary Fiber 5g
Sugars 16g
Sugar Alcohols 0g
(27%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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