Pork Tenderloin Stuffed with Apples

By Tbird

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

Details

Servings 4

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.