Pork Tenderloin is not only the most tender cut of meat on the animal, but very versatile and easy to cook. A flavorful but neutral medium it can take to savory or sweet preparations.
This stuffing utilizes fresh apples in a bread stuffing but you can get creative and use dried fruits or nuts and sauteed vegetables like fennel.
The small tenderloin is easy to stuff, by inserting a knife into both ends the forcing the stuffing into the center. Another way to stuff this cut is to butterfly it; meaning to slice the pork either down the center and almost through or you can slice it from the side and almost through to the center. You need to slice it evenly when you open it, like a book, the piece will lay flat. Once flat, place a piece of plastic wrap over it and using a meat mallet to pound the meat so that it is an even thickness.
You can prepare the stuffing and tenderloin early in the day and cook it at the last minute. For extra richness you could even wrap it it bacon.
Fall Harvest Stuffed Pork Tenderloin
serves 4
Ingredients:
- 2 pork tenderloins (about 1 pound each)
- 2 T olive oil
- 2 granny smith apples, peeled, cored and thinly sliced
- 1 medium onion, diced
- 1 cup bread crumbs
- 1/2 tsp thyme or tarragon
- 1 cup apple juice or cider
- salt and fresh cracked pepper
Ingredients for glaze:
- 4 T maple syrup
- 1 T brown sugar
- 2 T apple cider vinegar
- 1 T brown mustard
Directions:
- Preheat oven to 375 degrees.
- Heat the olive oil in a skillet over medium heat. Add the apples, onion and herbs and sauté until lightly brown and soft, about 5 minutes. Add the apple juice, bread crumbs and toss until moistened through. Remove from heat.
- Cut incisions in both ends of the pork tenderloins then take the end of a wooden spoon or a dowel inside to make sure it goes all the way through. Stuff the loins with the cooled stuffing and season the exterior of the pork with salt and pepper.. Place in a baking dish until ready to bake.
- To make the glaze, combine the maple syrup, sugar, vinegar and mustard. Pour the glaze over the tenderloin and bake for 30-40 minutes, basting with the glaze 3-4 times. Remove from the oven; let stand 5-10 minutes before serving.
