Stuffed Pork Tenderloin

TO BRINE: Place pork tenderloin in a gallon sized plastic ziplock bag.

Add salt and water to bag so that it totally covers tenderloin with a ratio of 1 tbsp salt to every 1 cup of water.

Seal bag, squeezing out most of the air.

Place sealed bag in medium bowl (to prevent any leakage or spills) and place in refrigerator for at least 1-2 hours and no longer than 24 hours.

Once finished bringing, rinse tenderloin and pat dry.

TO COOK: Heat 1 tbsp oil in large skillet over medium heat. Add shallots, garlic, and thyme. Cook for 5 minutes, stirring often to prevent burning.

Add spinach and for 1 minute, stirring. Remove from skillet and set aside.

Combine goat cheese, chives, parsley, and lemon rind in a small bowl.

Holding knife flat and parallel to the cutting board, cut pork horizontally through center, BUT NOT ALL THE WAY THROUGH THE TENDERLOIN. Leave about 1/2-1 inch. Fold flat, like a book.

Starting at the center seam, cut horizontally through each half, making sure not to cut all the way through. Fold flat each half, like a book.

Place pork between 2 sheets of plastic wrap and pound meat to an even 1/2 inch thickness with a meat tenderizer.

Remove plastic wrap and season with 1/2 tsp of salt and 1/2 tsp of pepper.

Spread goat cheese mixture evenly over pork.

Top with shallot mixture, coating evenly.

Roll pork tenderloin like a jelly roll and tie with kitchen twine at 1-2 inch intervals.

Sprinkle with remaining salt and pepper.

Wipe skillet clean and heat remaining 1 tbsp of oil over medium-high heat. Add pork to pan and cook 3 minutes per side until browned.

Place stuffed pork in a 5 qt slow cooker.

Reduce skillet heat to medium.

Add apricot preserves, butter (or ghee), and mustard to pan. Stir continuously for 1 minute. make sure butter melts.

Pour apricot mixture over pork loin in slow cooker.

Cover and cook on low for about 5 hours (could be more depending on your slow cooker- my slow cooker cooked everything faster) or until meat thermometer registers 145 degrees when inserted into thickest part.

Place pork tenderloin on cutting board and tent with tin foil to let it rest for 15 minutes.

Skim fat from sauce in slow cooker. Pour remaining sauce in saucepan and bring to a boil over medium-high heat. Cook for about 5 minutes or until sauce reduced to about 1 cup. Pour in apple cider vinegar and remove from heat.

Remove and discard twine. Slice pork and serve with sauce poured over tenderloin slices or on the side.