Stuffed pork tenderloin on apples

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Stuffed pork tenderloin on apples

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 20 Minutes

The pork tenderloin is an ideal product to create tasty and original dishes. It is a lean but very tender and juicy cut of meat.

The marriage of fruit and pork is a classic combination that offers a very wide range of possible variations.

Consider this recipe as an example, an illustration of this mixing of flavors and textures. Feel free to modify according to your tastes and available ingredients.

Stuffed pork tenderloin on apples

Pork tenderloin  – [1]
Bacon bits – [1/4 cup]  (65 ml.)
Walnuts (chopped) – [1/4 cup]  (65 ml.)
Champagne (Corinth) Grapes – [1/4 cup]  (65 ml.)
Honey – [2 tablespoons]  (30 ml.)
Cinnamon – [1 teaspoon]  (5 ml.)
wild Madagascar  pepper (Voatsiperifery) – [1/2 teaspoon]  (3 ml.)
White balsamic vinegar – [2 tablespoons]  (30 ml.)
Butter – [1 tablespoon]  (15 ml.)
Onion (medium) – [1]
Apples – [2]
Salt & Pepper to taste
Aleppo pepper – [1 teaspoon]  (5 ml.)

1-  Prepare the tenderloin and open it in the middle for the suffing.
2- Preheat oven to 400F (200C).
3- In a large ovenproof skillet, cook the bacon over medium heat.
4- Remove the bacon when crisp. Keep the fat in the pan.
5- In a small bowl, combine the bacon, nuts, raisins, cinnamon, honey and Madagascar pepper.
6- Stuff the tenderloin with the mixture and close it well with a string of butcher rope.
7- Heat the skillet over high heat.
8- Cook the meat to a nice brown color (about 30 seconds each side).
9- Bake for about 10 minutes.
10- Put aside the meat and place the skillet on medium heat.
11- Deglaze pan with white balsamic vinegar and reduce until evaporated.
12- Add the butter.
13- Cook the onions (about 1 minute).
14- Cut the apples into slices and cook 2 minutes on each side.
15- Spread the apples on plates, slice the meat, place the slices of apples and sprinkle with Aleppo pepper.

One Comment

  1. Comment by Gay:

    Hey, that’s looks yummy!