Thursday, December 17, 2015

Stuffed Pork Tenderloins
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)

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

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