Apple Stuffed Pork Tenderloin Recipes

Steps:

• In a small skillet, saute apple and onion in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Remove from the heat., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness., Remove plastic; spread apple mixture over meat. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the juices and mustard. Bring to a boil; cook for 5 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Pour 3/4 cup sauce over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce.

Steps:

• In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Season the pork on both sides with sea salt and freshly ground black pepper and set aside.
• Cook the apple in butter, without stirring for a few minutes until it starts to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove from the pan and set aside.
• Add the chopped bacon or pancetta to the same pan and fry for 3-4 minutes. Add the onion and garlic and gently fry with the pancetta until soft.
• Add caramelized apples, thyme and bread crumbs, mix and combine, fry for 1-2 minutes. Set aside to cool slightly.
• Make a 2.5 cm deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Pound with the flat side of a meat mallet until about 1 cm thick.
• Spread the apple mixture evenly along the middle and starting with a long side, tightly roll up the tenderloin. Secure with metal or wooden toothpicks.
• Heat the olive oil in a frying pan and brown the pork on all sides for 4-5 minutes. Then place the pork in the oven and cook for about 50 minutes on 160°C, basting with its juices from time to time. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.
• Meanwhile, for the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about half. It will have a syrupy consistency. Add smoked paprika, jam and meat broth, stir to combine. Cook some more to obtain the desired consistency.
• Serve the pork loin in slightly overlapping slices, with a little of the sauce poured over along and with the rest of the sauce served in a warm jug.

Steps:

• Preheat the oven to 400 degrees F. Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 6 minutes.
• Halve the apples and scoop out the cores. Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half. Sprinkle with half of the shallot and a pinch of salt. Add the apples to the skillet with the pork, cut-side up, and transfer to the oven. Roast until a meat thermometer registers 145 degrees F, about 25 minutes.
• Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil. Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes. Add the parsley.
• Transfer the pork and apples to a cutting board. Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes. Stir in the remaining 1 tablespoon butter. Slice the pork and serve with the pan sauce, apples and barley.

Steps:

• Cook bacon in a large skillet over medium heat until crisp and golden brown, about 8 minutes. Toss apples with sugar in a bowl. Increase heat in skillet to medium-high heat, add apples, and saute until they are golden, about 10 minutes. Season to taste with salt and pepper, then transfer apples to a bowl. In the same skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until golden, about 20 minutes. Add mushrooms and cook until they begin to brown about 20 minutes. Increase heat to high, add 1/4 cup vinegar, and stir with a wooden spoon until vinegar evaporates, about 1 minute. Add sage and season with salt and pepper. Add mushroom-onion mixture and bacon to apples and allow to cool. Preheat oven to 350 degrees. Stand the loin with the bone side facing away from you and make a 3-inch slit, about 1 1/2 inches down the middle of each chop to make a pocket. Spoon about 1/4 cup apple mixture into each pocket. Season stuffed loin with salt and pepper, transfer to a roasting pan and roast for 1 hour. Pour remaining vinegar and 1/4 cup water into pan and scrape browned bits off bottom with a wooden spoon. Scatter remaining apple mixture around loin and continue roasting until the internal temperature of pork reaches 150 degrees (note, internal temperature will rise to 160 after resting), about 1 1/4 hours. Transfer pork to a platter, allow to rest for 15 minutes, then slice into chops and serve with apples.;

Steps:

• Preheat oven to 450°F.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
• To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
• Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
• Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.
• Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
• Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
• Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir together mustard and maple syrup in a small bowl.
• Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
• Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
• Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
• Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
• Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.

Steps:

• Pre-heat oven to 425 Heat oil in large fry pan . Add onions and cook over medium high heat until very soft, about 8 minutes. Add wine and cook, scraping brown bits off bottom of pan, until reduced by 1/2, about 3 minutes. Add apples, garlic, basil, cinnamon and nutmeg. Cook until apples are just tender, about 3 minutes. Transfer apple mixture to bowl and let cool 5 minutes. Salt and pepper both sides of tenderloin then lay flat inside facing up. Fill tenderloins with about 1 cup of cooled filling each, leaving about 1/4 inch from sides so filling won't fall out when rolling. Roll tenderloins and tie tightly with string. Spray bottom of baking pan with non-stick cooking spray. Put any remaining filling and juices in bottom of baking pan. Warm remaining oil in pan on moderately high heat. Brown tenderloins on all sides, about 5 minutes, and place in baking pan. Cook in 425 oven for 15 - 20 minutes, or until meat thermometer reads 150. Put meat on cutting board and let rest 10 minutes. Slice in 1 inch slices and serve on mashed potatoes.