Thursday, September 30, 2010

Apple Stuffed Pork Tenderloin

It is hard to find better culinary companions than pork and apples. One of the finest cuts of any kind of meat is pork tenderloin. When cooked well, it is tender, succulent, and lower in fat than you might think. This recipe roasts a pair of pork tenderloins with an apple stuffing. Any firm, tart apple works best for this recipe. Honeycrisp is my favorite apple to eat out of hand and to use in cooking, and it works very well in this recipe.

Take a pair of pork tenderloins (many times they are sold in pairs, about 4 pounds per pair) separate them and make a groove in each half of the tenderloin for the stuffing. Set aside.


1 medium apple or 1/2 large apple, Red Delicious or Honeycrisp, peeled and cubed
4 pieces whole wheat bread, toasted and cut into small cubes
1/4 medium onion, chopped
3 tablespoons brown sugar
1 tablespoon cooking sherry
1 teaspoon salt
1 teaspoon pepper

Combine all ingredients in a bowl. Stuff each tenderloin and then put them together with the stuffing sides facing. Tie them together with butcher's twine.

Sprinkle tied tenderloin with garlic powder, salt and pepper. Place on a rack sitting in a jelly roll pan that has been sprayed with cooking oil. Roast in a 375 degree oven until the internal temperature of the meat is 170 degrees. When meat is done, take out of oven and let rest for at least ten minutes.

Excellent served with mashed potatoes, baked potatoes or yams. Add a vegetable and the meal is complete.

My Zimbio