To prepare the pork loin

Preheat the oven to 350 degrees.

Combine the apricots and brandy or juice in a small saucepan and cook over medium heat until it is reduced to a thick consistency. Remove from heat and set aside.

Heat the olive oil in a saucepan over medium heat and sauté the onion, garlic, shallots, salt and pepper until the mixture begins to brown; stir in the spinach and continue to sauté over medium heat until the spinach wilts.

Butterfly the pork tenderloin by slicing lengthwise to open, but do not cut through and do NOT flatten. Season with salt and pepper.

Open the tenderloin and spread the brandied apricots inside the tenderloin. Follow by filling with the spinach mixture and the cheese. Finish by folding the tenderloin and press firmly to hold in place. You may want to use string to tie the tenderloin wrap.

Transfer to a baking pan and roast for 45-50 minutes.

To prepare the glaze

Combine the shallots, garlic, herbs and wine in a small saucepan and cook over medium-high heat until almost completely reduced.
Add the demi-glaze or stock and continue to cook over medium-high heat until reduced by one-third. Turn off the heat and whisk the butter into the mixture. Strain and serve immediately over the cooked pork loin.
Pork loin

• 1/2 cup dried chopped apricots
• 1 cup Calvadas brandy or apple juice
3 tablespoons olive oil
2 tablespoon minced onions
1 tablespoon minced garlic
1 tablespoon minced shallots
1 pound pork tenderloin
Salt & freshly ground pepper to taste
2 cups freshly chopped spinach
1/4 cup shredded Gruyere cheese
2 tablespoons grated Pecorino Romano cheese


1 tablespoon minced shallots
1 tablespoon minced garlic
• 1 tablespoon herbs de Provence
• 1 cup port wine
1 cup demi-glaze or beef stock
4 tablespoons butter