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Apricot-Stuffed Pork with Potatoes and Brussels Sprouts

Martha Stewart

INGREDIENTS

1

Pork tenderloin (1 to 1 1/2 pounds)

2 pints

Brussels sprouts

1/4 cup

Dried apricots

1 lb

Potatoes, red new

1

Shallot

2 tbsp

Apricot jam

1

Salt and ground pepper, Coarse

2 tbsp

Olive oil

View Detailed Directions