Apricot Pecan Stuffed Pork Tenderloin

Directions:

Cut tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic.

In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped. Add molasses and oil; process until blended. Spread apricot mixture over meat to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals.

Line a roasting pan with heavy-duty foil. Place meat on a rack in prepared pan. Pour broth over meat and sprinkle with remaining thyme. Bake at 400° for 40-45 minutes or until juices run clear and a meat thermometer reads 160°. Let stand for 5-10 minutes before slicing. Yield: 4 servings.

Apple Maple Pecan Loaf

Directions:

Preheat oven to 350°F. Spray two 9x15-inch loaf pans with non-stick cooking spray. Peel, core and coarsely chop the apples (yields approx. 4 cups) Place chopped apples into large bowl and add the lemon juice, brown sugar and cinnamon. Stir to coat apples. In a large bowl, whisk together the pure maple syrup, vegetable oil, orange juice, and eggs until well combined. In a small bowl, combine the flour, baking powder and salt together. Stir the flour mixture into the egg mixture until well combined. Fold in the chopped apples and chopped pecans. Divide batter between the two prepared loaf pans. Place loaf pans in the center of the middle oven rack. Bake for 40-45 minutes or until cake tester comes out clean. Let cool. Sprinkle with powdered sugar before serving.

Mini Pecan Cheese Balls

Directions:

In a large bowl, mix together cream cheese, cheddar cheese, and dressing mix. Form into ice cream scoop sized balls. Roll each ball in chopped pecans to coat surface. Decorate the tops with pecan halves. Refrigerate for at least 2 hours, or overnight.

Cranberry Pecan Stuffing

Directions:

Preheat the oven to 350°. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes; do not drain. Add the butter to a large skillet and melt over medium-high heat. Add the onion, garlic and celery and cook, stirring occasionally, until translucent, about 10 minutes. Remove from the heat. In a large bowl, combine the stuffing mixes with the parsley, pecans, onion mixture and the cranberries with their soaking liquid. In a medium bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined. Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.