Apple Leek Stuffed Pork Tenderloin From Eating Well

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Stuff pork tenderloin with apple and leek to take it from ordinary to elegant. Our easy method of tying the roast together keeps the filling inside while you brown and roast it. We use applejack, brandy made from apple cider, for depth of flavor in the pan sauce, but you can use 1/2 cup cider if you prefer.

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Steps

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Preheat oven to 450f.

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

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

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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.

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Transfer the mixture to a bowl to cool.

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Rinse out the pan.

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To butterfly the tenderloin , lay it on a large cutting board.

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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.

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Open as you would a book.

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Cover with plastic wrap.

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With a meat mallet , rolling pin or heavy pan , pound the pork to an even 1 / 4-inch thickness.

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Spread the apple mixture in the center of the pork , leaving a 1-inch border all around.

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Starting at a long side , roll up the pork to enclose the filling.

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To keep the stuffing from falling out durin.

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Ingredients

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extra virgin olive oil, leek, sweet apple, fresh thyme, salt, fresh ground pepper, pork tenderloin, garlic cloves, applejack, apple cider, cornstarch, dijon mustard