My grandmother used to make an amazing apricot and apple stuffed pork tenderloin with sauerkraut.
She passed, and while I'm sure I'll never be able to get a recipe that's exactly how she made it, I'd like to get close...
I followed a couple recipes online. Most of the stuffed tenderloins on there come out with far too dry a meat and too soupy of a filling.
As for taste the outside was herb crusted with a good rosemary scent. I think it had parmesan, rosemary, garlic, and olive oil? Going off memories of 15 years ago so excuse the vagueness lol.
I guess what I'm asking is if any of you guys have similar recipes, and if you know of tips and tricks I can use in forming my own mimic of my grandma's recipe :) Thanks in advance for the help
bon appetit
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