Apple & Leek Stuffed Pork Tenderloin with an Apple Cider Sauce

These days with a new baby I hardly find time to sleep when there is some to spare much less write an entire blog post with all the bells and whistles. But I just couldn’t pass up posting this delicious recipe I cooked up the other day. I promise you won’t be disappointed.

This combination of the leeks and apple perfectly paired with a tenderloin is great for a summer dinner party or a dressed down week night meal. The added apple cider sauce provides a sweet tangy finish to a great meal.

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Ingredients

  • 1½ lbs Tenderloin (center cut) trimmed
  • 1 green apple, peeled and chopped
  • 1 cup chopped leek, rinsed
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon  ground pepper
  • 1 tablespoons cornstarch
  • 1 clove garlic, peeled and chopped
  • 3 teaspoons mild mustard
  • 3 cups apple cider
  • ½ apple brandy ( optional)

Preparation

  1. Preheat oven to 450°F.
  2. Heat 1 tablespoon oil in a medium skillet over medium heat.
  3. Add leek and cook, stirring, until beginning to soften, about 3 minutes.
  4. Add apples, thyme, sprinkle ½ salt and pepper to desired taste and cook for 3 minutes or until apples are tender. Stir occasionally.
  5.  Remove from heat. Allow to cool.
  6. To butterfly the tenderloin, lay the pork on a large enough cutting board. With the knife parallel to the board, cut through the center of the meat lengthwise just enough so that it remains one piece.
  7.  Open the meat which should look like 2 butterfly wings. Cover it with plastic wrap or place in a plastic bag and with a meat bruiser, mallet, or any heavy pan, beat the pork to about ¼-inch thickness.
  8. Spread a thin layer of mustard on the pork. Then using the prepared apple mixture, spread it onto the center of the tenderloin, leaving a 1-inch around the border. Begin rolling up the pork at the long side to enclose the filling.
  9. Using kitchen string, tie pork firmly lengthwise to secure the ends an crosswise in 1 to 2 inches apart.
  10. Brush the meat with a little oil and sprinkle with salt and pepper.
  11. Over medium temperature, heat 1 tablespoon of oil in the skillet. Brown the roast on all sides, about 4 to 5 minutes total.
  12. Transfer the tenderloin to a baking sheet or low rimmed pan. Place in the oven and roast for about 15 minutes or until thermometer inserted registers 150°F.
  13. Remove from sheet and allow the meat to rest for about 5 minutes on a clean cutting board. Prepare sauce.
  14.  Crush or finely chop garlic. Then using the same skillet, return to medium-high heat. Add apple brandy, thyme sprig and the garlic; bring to a boil and cook for 1 minute.
  15. Whisk in cornstarch and apple cider to the pan. Return to a boil and stir occasionally until thickened for about 10 minutes or until sauce has reduced and reduced.
  16. Remove from the heat; discard the garlic and thyme. Whisk in remaining mustard until smooth.
  17. Slice tenderloin to desired thickness and serve with the sauce.

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