Apple and Date Stuffed Pork Tenderloin
Description
This pork tenderloin is perfect for a holiday dinner but is easy enough for weekends too. It's easy and is also a great fall recipe to serve your family or guests.
Ingredients
1 large pork tenderloin
2 T. unsalted butter
1 shallot, minced
1 Granny Smith apple, cored and diced
1/2 c. port wine
8 Medjool dates, putted and roughly chopped
1/4 c. Dijon mustard
2 t. fresh thyme, chopped
kosher salt
freshly ground black pepper
Directions
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In a large saucepan over medium heat, melt butter; cook apple and shallot until softened, about 4-5 minutes. Add wine; cook until wine is evaporated.
Press apple with a potato masher to break it up. Remove from heat.
Add remaining ingredients to the pan; cook for about 1-2 minutes. Set aside to cool.
On a chopping board, slice tenderloin lengthwise, about ¾ of the way through the tenderloin, like an open book. Spread filling evenly across tenderloin. Fold/close tenderloin over; tie up with butchers’ twine.
Wrap tenderloin in plastic wrap; let set in refrigerator for about 1 hour or overnight.
Place tenderloin on a roasting rack in a pan; season with salt and pepper.
Roast for about 50 – 60 minutes or until internal temperature reaches 150°F.
Remove from oven; let rest for 10 minutes before slicing.
Serve.