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Chef with red wine glass

PORK TENDERLOIN STUFFED WITH APPLES

Makes 4 servings.

INGREDIENTS

    1 pork tenderloin (about 1 pound)
    2 T butter or olive oil
    2 medium baking apples, cored and thinly sliced
    1 medium onion, cubed
    1 C 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 Tb vegetable or olive oil

    For glaze:
    4 T honey
    1 T brown sugar
    2 T apple cider vinegar
    1 T brown mustard
     

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Split the tenderloin almost in half lengthwise. Place it between two sheets of waxed paper; pound it to about ½-inch thick.

Heat the butter or olive oil in a skillet over medium heat. Add the apples and onion and sauté 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 lengthwise 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.

Approximate Nutritional Analysis (per serving): calories, 463; protein, 28g; carbohydrates, 53g; dietary fiber, 3g; fat, 16g; cholesterol, 67mg; sodium, 345mg if optional salt is not used, 636mg if salt is used.
 

Olwen Woodier's 'Apple Cookbook'
U.S. Apple Association www.usapple.org

 

 

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