Apple & Bacon Stuffed Pork Tenderloin with Apple Jelly Glaze

Here it is our last recipe for Apple Month. This delicious apple & bacon stuffed pork tenderloin is sure to impress your guests, making them think you slaved away for hours, when in reality it all comes together quite quickly. 

Apple & Bacon Stuffed Pork Tenderloin with Apple Jelly Glaze

Apple & Bacon Stuffed Pork Tenderloin with Apple Jelly Glaze
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 pork tenderloins
  2. salt and pepper
  3. 1/2 cup TASTE OF THE OKANAGAN APPLE & WHITE WINE JELLY
  4. 10 toothpicks
  5. butcher's twine
For the stuffing
  1. 4 slices thick cut bacon
  2. 1 shallot (or half of a small onion), finely chopped
  3. 3 cloves garlic minced
  4. 4-5 white mushrooms, chopped
  5. 1/2 Granny Smith Apple, peeled, cored and cut in 1/2-inch (1 cm) chunks
  6. 1 tbsp chopped fresh sage
  7. 2 tsp chopped fresh thyme
  8. 1/4 tsp each salt and pepper
  9. 1 cups diced French or Italian bread
  10. 1/4 cup sodium-reduced chicken broth
Instructions
  1. In large nonstick skillet, cook bacon over medium heat, turning once, until crisp, about 6 minutes. Transfer to paper towel–lined plate to cool slightly. Chop into bite-size pieces. Set aside.
  2. Drain all but 2 tsp of bacon fat from skillet; cook shallots and garlic over medium heat, stirring occasionally, until softened, about 2 minutes.
  3. Add mushrooms, apple, sage, thyme, salt and pepper; cook, stirring, until apple is just tender, about 4 minutes.
  4. Stir in bread. Drizzle broth over top; cook, stirring, until absorbed, about 30 seconds. Transfer to bowl; stir in bacon. Let cool to room temperature. (Make-ahead: Cover and refrigerate for up to 24 hours.)
  5. Meanwhile, strip pork tenderloins of sliver skin with a long thin knife.
  6. Next, make a slit down the centre of the tenderloins, stopping about 1/2 and inch from the bottom. Be careful not to slice all the way through. Using a sharp knife try to open the sides of the slit a little wider to form a bit of a pocket.
  7. Spoon 1/2 stuffing vertically along centre of one of the pork tenderloins.
  8. Use 5 toothpicks, spaced evenly across slit, to hold it together.
  9. Take a piece of butcher's twice and loop it in half. Place the loop over the end of one toothpick and criss-cross the twine back-and-forth between the toothpicks like lacing up your shoelaces. Pull tight and secure with a knot at the end.
  10. Repeat with second pork tenderloin.
  11. Bake tenderloins in pre-heated oven (375°F) for about 10 minutes.
  12. While tenderloins are baking, melt TASTE OF THE OKANAGAN APPLE & WHITE WINE JELLY in a small saucepan, until spreadable.
  13. After 10 minutes of baking, brush tenderloins with 1/2 the melted jelly and continue baking another 10 minutes.
  14. Baste tenderloins with remaining jelly, and turn your oven to broil. Place tenderloins on the top rack and broil for a couple minutes, just until the jelly starts to caramelize. Be sure to watch them closely at this step.
  15. Remove from oven, and tent with foil for 5-10 mintues.
  16. Slice and serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/