Apple and Herb Stuffed Pork Tenderloin
Prep Time
Cooking Mode
1 Honeycrisp apple
1 tbsp Panache Extra Virgin Olive Oil
¼ cup finely diced red onion
1 tbsp minced garlic
½ tsp dried sage
¼ cup Compliments Walnut Pieces
¼ tsp each salt and coarse black pepper, divided
500 g pork tenderloin
6 slices Compliments Applewood Smoked Bacon
1 Honeycrisp apple
1 tbsp Panache Extra Virgin Olive Oil
¼ cup finely diced red onion
1 tbsp minced garlic
½ tsp dried sage
¼ cup Compliments Walnut Pieces
¼ tsp each salt and coarse black pepper, divided
500 g pork tenderloin
6 slices Compliments Applewood Smoked Bacon
Directions
1Preheat oven to 190°C (375°F).
2Leaving the peel on, core and finely dice the apple.
3Heat a non-stick frypan over medium heat.
4Add the olive oil, apple, onion, garlic, and sage.
5Cook until the apple and onion are softened and lightly caramelized, 5 to 6 min.
6Stir in the walnuts.
7Season with half the salt and pepper.
8Transfer mixture to a bowl to cool completely.
9Meanwhile, trim off and discard silver skin from the surface of the pork.
10Butterfly the tenderloin by cutting it down the middle lengthwise.
11Keep about ½ in. (1 cm) meat thickness under the knife as it slices, so the tenderloin remains in one piece that opens like a book (do not cut all the way through the pork).
12Cover with plastic wrap or parchment paper.
13Use a heavy mug or meat mallet to lightly pound the pork to an even ¼ in. (5 mm) thickness.
14Season the pork tenderloin on both sides with the remaining salt and pepper.
15With the cut-side of the tenderloin face-up, spread on the apple stuffing, leaving 1 in. (2.5 cm) space along the edges.
16Starting at one of the long sides, roll the pork tenderloin tightly over the filling.
17Wrap the bacon slices in a tight spiral over the rolled tenderloin, slightly overlapping the bacon to cover the pork completely.
18Use lengths of butcher's twine to tie up the roll tightly, also holding the bacon in place.
19Set a large oven-proof frypan over medium heat on the stovetop.
20Cook the bacon-wrapped tenderloin until golden brown on all sides, approx. 5 min.
21Place the frypan and tenderloin into the oven.
22Roast until the tenderloin reaches an internal temperature of 71°C (160°F).
23Transfer the tenderloin to a cutting board.
24Tent with foil to rest 10 min.
25Slice on the bias into ½ in. (1 cm) thick slices to serve.
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Personal Note
Personal Note