- 4
Ingredients
- For glaze:
- 1 pork tenderloin (about 1 pound)
- 2 Tbsp butter or olive oil
- 2 medium baking apples, cored and thinly sliced
- 1 medium onion, cubed
- 1 cup fresh bread crumbs, made by processing 2 large slices of stale bread
- 1/2 tsp marjoram
- 1/2 tsp savory
- 1/2 tsp freshly-ground black pepper
- 1/2 tsp salt
- 1/2 tsp - 1 Tbsp vegetable or olive oil
- 4 Tbsp honey
- 1 Tbsp brown sugar
- 2 Tbsp apple cider vinegar
- 1 Tbsp brown mustard
Preparation
Step 1
Preheat oven to 375 deg.
Split the tenderloin almost in half lengthwise. Place it between two sheets of waxed paper; pound it to about 1/2" thick.
Heat the butter or olive oil in a skillet over medium heat. Add the apples and onion and saute until lightly brown and soft, about 5 minutes. Add the bread crumbs, marjoram and savory, and toss with the apple-onion mixture until moistened through. Remove from heat.
Pepper and salt the inside of the tenderloin and spread the apple stuffing over the surface. Roll the tenderloin length-wise and tie with kitchen string. Reheat the skillet over medium heat. Add oil and brown the pork on all sides. Place in a baking dish.
To make the glaze, combine the honey, sugar, vinegar and mustard. Pour the glaze over the tenderloin and bake for 45 minutes, basting with the glaze 3-4 times. Remove from the oven; let stand 5-10 minutes before serving.