Stuffed Pork Tenderloins
stuffing
1 Tbsp. olive oil
1/2C thinly sliced onion
1 apple, peeled, cored and
cut into dice
1 tsp. thyme leaves
1 tsp. sage leaves,
chopped
1C kale, arugula or
collard greens, finely chopped
1C parmesan or manchego
cheese, grated
salt and pepper to taste
2 Tbsp. olive oil
2 pork tenderloins, trimmed,
butterflied and pound out
6 bacon slices (optional)
sauce
apple, peeled, cored and
cut into small dice
3/4C apple cider
1/2C dry white wine
1/4C chicken stock
1 tsp. sage leaves, chopped
1 tsp. thyme leaves,
chopped
½ stick unsalted butter,
soft
Heat the oil in a sauté pan;
add the onion and sauté until soft. Add
the apple, thyme and sage and cook until the apple begins to soften. Add the greens and cook until wilted. Transfer to a food processor and let
cool. Add the cheese and pulse two or
three times. Season with salt and pepper
to taste.
Divide the stuffing among
the two tenderloins, wrap in bacon and tie.
Heat olive oil in a sauté pan and sear the tenderloins on all sides.
stuffed pork tenderloins
page two
Preheat a cookie sheet in
a 400F oven for 10 minutes. Transfer the
tenderloins to the cookie sheet in the oven and continue cooking until an
internal thermometer reads 140F – about 20 minutes. Remove from the oven and set let rest 5
minutes.
Meanwhile, in the pan the
pork was sautéed in add the apple and sauté slightly. Add the cider and wine and reduce to 1/3
cup. Add the chicken stock, sage and
thyme and reduce slightly. Add any
juices from the pork and heat. Turn off
the heat and add the soft butter. Whisk
in and season with salt and pepper to taste.
Remove the strings from
the pork, slice and divide among the plates.
Spoon the sauce around and serve.
MAKES: 8 servings
