Apple Stuffed Pork Tenderloin

It was Tapas Time again last month and we did a Grinch Christmas gift exchange, and it was fun.

But I was stymied when it came to what I wanted to make. And since this month it wasn't held in our house, I had to make and transport my dish (es).

I cannot stop at one thing, sigh.

I did a twist on Spring Rolls, I added some shrimp to each roll, and they were good.

And then there was the Pork Tenderloin I had in the freezer...

I wanted to stuff it, and then slice it, and I looked up a Danish recipe, but I didn't have any prunes, sigh. Then I thought, hmmm, apples and pork go so well together, and I did have a couple of Pink Lady apples left from my last organic veggie share, so I did what any self respecting cook would do, I looked it up on the internet and found this recipe.

But I didn't follow it all the way.

I'm the cook and I don't have to.

This is what I did do.

• Recipe: Stuffed Pork Tenderloin
• 1/2 cup Chicken or Turkey prepared stuffing mix
• 1/2-1 cup Diced Artisan bread
• 1/2- 3/4 cup chicken stock (more if needed)
• 1 unpeeled apple, diced
• 1/2 cup dried cranberries
• 1 tablespoon melted butter or olive oil
• Opt. Chopped fresh Rosemary
• I used a half cup of prepared stuffing mix, added a half cup of
• diced artisan bread, hydrated it with some chicken stock and set it
• aside. Cut up an unpeeled Pink Lady apple, and added it to the pan,
• then I dumped in a half cup of dried cranberries, and some chicken

stock, stirred it around and let it cook just a tad,

and then put it on a

baking sheet and crisped it up in the oven at 400 degrees for about 10

minutes.

Took it out and let it cool while I prepared the tenderloin.

Turned the oven up to 450 degrees to preheat while the tenderloin was

being prepared.

There was a little silverskin left on it, so I

took that off using a sharp paring knife. You always want to remove

the silverskin, it's tough and does not add anything to the tenderloin,

I sliced the tenderloin in half,

then cut each piece in half lengthwise but did not cut it all the

way through, then I put a piece of plastic wrap over it, and used the

bottom of a pot to flatten it so that it was equally thick.

I

dumped placed half the stuffing on each half of the tenderloin. I also added a little chopped fresh Rosemary to one of the tenderloins, just for fun.

Folded

them over and tied them up with some baking twine.

Put the tenderloins

on some parchment paper, drizzled them with a little olive oil, and

salted and peppered them,

and then put them in the preheated oven for 20

minutes.

I pulled them out and checked the internal temp,

I wanted them to be

just at about 140 degrees and they were, as they sat and rested from

their strenuous time in the oven, the temperature rose to 145 degrees

and I put them into an insulated container and took them with me to

Tapas. When we got there, I sliced them up, put them on a plate and

counted myself lucky that I got a taste. They were awesome.

I do love pork, what can I say? I grew up on a farm, we raised pigs, the occasional beef, chickens and sheep. Well, the sheep were a 4H project and, I only did it once.

Time to go and finish my post on Deep Fried Turkey, which will be coming up soon. And then there's my Secret Recipe Club recipe to blog about soon, and I'm sure I'll have lots more coming up.

I was also featured on Full Plate Thursday at Miz Helen's Country Cottage.