Spinach and Apricot Stuffed Pork Tenderloin
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 tsp. extra-virgin olive oil
- ¼ c. chopped Vidalia onion
- 2 tbsp. chopped dried apricots
- ¾ tsp. pumpkin pie spice
- 1 bag baby spinach
- 1 clove garlic
- ¼ c. chopped walnuts
- ½ c. apricot preserves
- ¼ c. chicken stock
- 1 tbsp. Chopped flat-leaf parsley
- 1¼ lb. pork tenderloin
- kosher salt
- ground black pepper
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