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Pork Tenderloin with Apple-Walnut Stuffing and Apple Glaze Recipe

Servings: 4

This is a flavorful, hearty dish perfect for a chilly autumn evening.

Ingredients:

  • 1 large pork pork tenderloin (about 1 1/2 pounds) trimmed of fat, butterflied, and pounded with a meat pounder into a uniformly thick rectangle (about ½" thick)
  • 2 Tbsp. chopped sage
  • 1 Tbsp. finely chopped lemon zest
  • 2 Tbsp. olive oil
  • 1 cup apple juice
  • 1/2 cup chicken stock

Stuffing:

  • 2 Tbsp. olive oil
  • 1 tsp. butter
  • 1 large Granny Smith apple, diced small
  • 1 tsp. sugar
  • 1 loaf of rustic walnut bread (about 1lb.), crust removed and ground into coarse breadcrumbs dried in oven
  • 1/3 cup dried cranberries
  • 1/4 cup chopped walnuts, toasted
  • 1 yellow onion, diced small
  • 1 stalk celery, diced small
  • 1/4 cup golden raisins
  • 2 cloves garlic, chopped fine
  • 1 Tbsp. chopped fresh sage
  • 1 Tbsp. chopped fresh parsley
  • 1/2 cup chicken stock
  • 1 Tbsp. butter, melted
  • Salt & pepper to taste

Preparation:

  1. Preheat oven to 400°F.
  2. Heat 1 Tbsp. olive oil in sauté pan until very hot.
  3. Add apples, butter, and sugar to pan and caramelize apples until golden brown, but still firm.
  4. Remove apples from the pan and set aside to cool.
  5. Place pan back on medium heat and add 1 more Tbsp. olive oil.
  6. Add onion and celery to the pan and cook until onions are soft and celery is cooked, but still a little firm.
  7. Combine apples, onions, celery, and remaining stuffing ingredients in large bowl and season with salt & pepper.
  8. Season the tenderloin with the salt, pepper, sage, and lemon zest
  9. Place enough stuffing on top of the pork to cover the entire surface except for 1" at the top.
  10. Slowly roll up tenderloin jelly-roll style until it is a tight tube and secure the entire tenderloin with butcher's twine.
  11. Heat a clean sauté pan on the stove until very hot and then add 2 Tbsp. olive oil.
  12. Sear the tenderloin on all sides and then deglaze the pan with apple juice and chicken stock.
  13. Cover the pan, place in oven, and let pork cook for about 20-30 minutes, turning loin every 15 minutes to coat evenly with juices.
  14. Remove pan from oven and let pork rest.
  15. While the pork rests, place the pan on the stovetop and heat until juices reduce to a thick glaze.
  16. Slice the pork and spoon the glaze on top of the slices.

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