2Food > Apple-&-Leek-Stuffed Pork Tenderloin

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Apple-&-Leek-Stuffed Pork Tenderloin

Prep Time: 70 min.
Total Time: 70 min.
Servings: 4

What you need

1/2 cup applejack or apple brandy
1 sweet apple, such as Braeburn, Honeycrisp or Macoun, peeled and chopped
2 cups apple cider
2 teaspoons cornstarch
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme, plus 1 sprig, divided
2 cloves garlic, peeled
1-1 1/4 pounds pork tenderloin, trimmed
1 cup chopped leek, white and light green parts only, rinsed
2 tablespoons extra-virgin olive oil, plus 1 teaspoon, divided
3/4 teaspoon freshly ground pepper, divided
3/4 teaspoon salt, divided

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How to do it

1. Preheat oven to 450F.

2. Heat 1 tablespoon oil in a large skillet over medium heat.

3. Add leek and cook, stirring, until beginning to soften, about 3 minutes.

4. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes.

5. Transfer the mixture to a bowl to cool. Rinse out the pan.To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.

6. Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.

7. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total.

8. Transfer the roast to a rimmed baking sheet (set the pan aside).

9. Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145F, about 15 minutes.

10. Let rest on a clean cutting board for 5 minutes.Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat.

11. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute.

12. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes.

13. Remove from the heat; discard the garlic and thyme.

14. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.

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Nutrition

Calories
294.29cal ( 14.71% of daily need)
Fat
9.91g ( 15.25% of daily need)
Saturated Fat
1.83g ( 11.41% of daily need)
Carbohydrates
26.83g ( 8.94% of daily need)
Sugar
18.61g ( 20.68% of daily need)
Cholesterol
73.71mg ( 24.57% of daily need)
Sodium
534.89mg ( 23.26% of daily need)
Protein
24.64g ( 49.28% of daily need)
Vitamin B1
1.19mg ( 79.5% of daily need)
Selenium
36.35µg ( 51.93% of daily need)
Vitamin B6
1mg ( 50.11% of daily need)
Vitamin B3
7.85mg ( 39.24% of daily need)
Phosphorus
309.06mg ( 30.91% of daily need)
Vitamin B2
0.44mg ( 25.64% of daily need)
Potassium
694.78mg ( 19.85% of daily need)
Manganese
0.33mg ( 16.32% of daily need)
Vitamin K
16.7µg ( 15.91% of daily need)
Zinc
2.27mg ( 15.11% of daily need)
Magnesium
48.89mg ( 12.22% of daily need)
Iron
2.03mg ( 11.27% of daily need)
Vitamin B5
1.11mg ( 11.09% of daily need)
Vitamin E
1.59mg ( 10.63% of daily need)
Vitamin B12
0.58µg ( 9.64% of daily need)
Fiber
2.39g ( 9.57% of daily need)
Vitamin C
7.85mg ( 9.51% of daily need)
Copper
0.17mg ( 8.73% of daily need)
Vitamin A
432.81IU ( 8.66% of daily need)
Folate
16.58µg ( 4.15% of daily need)
Calcium
40.12mg ( 4.01% of daily need)
Vitamin D
0.23µg ( 1.51% of daily need)

Breakdown

Proteins
33.4%
Fat
30.23%
Carbs
36.37%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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