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
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- 2 pork tenderloins
- salt and pepper
- 1/2 cup TASTE OF THE OKANAGAN APPLE & WHITE WINE JELLY
- 10 toothpicks
- butcher's twine
For the stuffing
- 4 slices thick cut bacon
- 1 shallot (or half of a small onion), finely chopped
- 3 cloves garlic minced
- 4-5 white mushrooms, chopped
- 1/2 Granny Smith Apple, peeled, cored and cut in 1/2-inch (1 cm) chunks
- 1 tbsp chopped fresh sage
- 2 tsp chopped fresh thyme
- 1/4 tsp each salt and pepper
- 1 cups diced French or Italian bread
- 1/4 cup sodium-reduced chicken broth
- 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.
- Drain all but 2 tsp of bacon fat from skillet; cook shallots and garlic over medium heat, stirring occasionally, until softened, about 2 minutes.
- Add mushrooms, apple, sage, thyme, salt and pepper; cook, stirring, until apple is just tender, about 4 minutes.
- 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.)
- Meanwhile, strip pork tenderloins of sliver skin with a long thin knife.
- 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.
- Spoon 1/2 stuffing vertically along centre of one of the pork tenderloins.
- Use 5 toothpicks, spaced evenly across slit, to hold it together.
- 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.
- Repeat with second pork tenderloin.
- Bake tenderloins in pre-heated oven (375°F) for about 10 minutes.
- While tenderloins are baking, melt TASTE OF THE OKANAGAN APPLE & WHITE WINE JELLY in a small saucepan, until spreadable.
- After 10 minutes of baking, brush tenderloins with 1/2 the melted jelly and continue baking another 10 minutes.
- 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.
- Remove from oven, and tent with foil for 5-10 mintues.
- Slice and serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/