Main Dishes

Pork Tenderloin Stuffed with Apples

Ingredients:

1 pork tenderloin (about 1 pound)
2T butter or olive oil
2 medium baking apples, cored, peeled (if desired) and thinly sliced
1 medium onion, chopped
1c fresh bread crumbs, made by processing 2 large slices stale bread
1/2t marjoram
1/2t savory
1/2t freshly ground black pepper
1/2t salt
1/2t-1T vegetable or olive oil

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

Directions:

Split the tenderloin almost in half. Place it between two sheets of wax paper; pound it to about 1/2-inch thick.

Melt the butter 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 the 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 for 5-10 minutes before serving.

Yield:

4 servings

Source:

Apple Cookbook, by Olwen Woodier. 2001, Storey Books, No. Adams, Mass. ISBN 1-58017-389-6. Reprinted with permission of the author.