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