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This is such a perfect meal to have in the fall when apples are crisp and available. It really does come together easily once you have all your ingredients prepared. The sauce is optional and you can substitute with applesauce or eat it as is. Serve with a some maple squash or a grain dish

Filling Ingredients

·       2 onions, finely chopped

·       3 cloves garlic, finely chopped

·       2 tablespoons butter

·       2 pork tenderloins

·       1 tablespoons vegetable oil

·       3 apples, peeled, seeded, cut into chunks

·       4-6 pieces bacon (or enough to wrap you tenderloins)

·      2 tablespoons grainy dijon mustard

·       Salt and pepper

Sauce Ingredients (optional)

1/ 4 cup white wine
1/2 cup chicken broth or apple cider
1/2 teaspoon dried tarragon
2 apples, peeled, seeded, chopped
1/3 cup 35% whipping cream
dash of nutmeg

Instructions

1. Preheat the oven to 350 °F
2. In a skillet, brown the onions, garlic and chopped apples in the butter & oil (when you add oil the butter doesn’t burn) over medium heat for about ten minutes. Season with salt, pepper and cool. (Don’t wash pan, save for sauce)
3.On a work surface, butterfly the tenderloins; which is to slice in half the entire length of the tenderloin without cutting all the way through. Open flat, cover with plastic wrap and pound the tenderloin flat.  Season with salt and pepper and brush with Dijon, spread the stuffing on one side of the tenderloin and Roll up the meat.  Wrap the meat with bacon and place seam side down on rack in an ovenproof pan.  Roll the remaining tenderloin.  Bake uncovered for approximately 45 minutes or until internal temperature is 160*
4. Pour wine, whipping cream and chicken broth in the same pan (used for the filling) over medium heat. Add the tarragon and apples.   Simmer for 15- 20 minutes or until thick and apples are soft.  Season with salt and pepper.
5. Remove the meat and let it rest 5 minutes, slice and serve with apple cream sauce.

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