Pecan Apple Stuffed Pork Tenderloin

 

It’s that time of the year when I bring out all my favorite apple recipes.  It's also the best time to find great deals on Pork tenderloins.  I like to buy the smallest one I can find and stuff it with a great apple stuffing.  This is the same stuffing I use for my pork chops too.  Apple and pork go beautifully together!  This is one great recipe for fall!

Pecan Apple Stuffed Pork Tenderloin

1 loaf any dense bread, cubed

4 tablespoons butter (1/2 stick)

1 small onion diced small

1 Granny Smith apple, peeled, cored and diced

¼ cup carrots, diced small

1 ½ teaspoons brown sugar

1/2 cup apple juice

1 cup pecans, toasted and roughly chopped

1 Tablespoons chopped fresh thyme

 ½ teaspoons chopped fresh sage

1 teaspoon salt

1/2 teaspoon pepper

1 cup chicken stock, warmed

Spread the bread out on a baking sheet and bake let dry overnight. Or bake in oven at 200 degrees for about an hour until dry. Transfer to a large bowl. 

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the onions and carrots and sauté until tender, about 10 minutes. Transfer to the bowl with the bread.  

Melt the remaining 2 tablespoons of butter in the pan and add the diced apples. Sprinkle with the sugar and cook, stirring occasionally, until the apples are tender, about 5 to 6 minutes. Add 3 tablespoons of apple juice and simmer, stirring to scrape up the browned bits of the bottom of skillet. Continue cooking until the liquid is reduced to a syrup, about 4 minutes. Transfer the apples to the bowl with the bread. 

Pour the remaining apple juice into the skillet, set over medium heat and simmer until reduced by one-third. Pour the apple juice over the bread mixture. Add the pecans, thyme, sage, salt, pepper and ½ cup of the stock to the bowl and stir gently to mix. Let stand, stirring occasionally, until the stock is absorbed, about 5 minutes. If the dressing seems dry, add more stock as needed. Taste and adjust the seasonings with salt and pepper. 

Prepare Pork Loin

2 tablespoons butter

2 tablespoons olive oil

Salt and pepper

Make a lengthwise slit about half the way through tenderloin. Spread open the slit for the stuffing. Season the loin with salt and pepper on all sides.

Optional:  In a medium skillet, sauté Tenderloin in butter and olive oil until golden on all sides. Remove from heat and set aside on plate to cool.

Fill the slit with prepared stuffing.  Place on a baking sheet and cover with foil.

Bake, covered, at 350 degrees for about 30 minutes.  Uncover and continue to bake for an additional 15-20 minutes until stuffing is browned on top and roast is cooked through. Temperature on side of roast should register 160 degrees on meat thermometer. Slice and serve with mashed potatoes and gravy! 

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