Stuffed Pork Tenderloin with Apples, Bacon, and Cider Glaze

Pairs perfectly with an Oregon Pinot Noir

Pork

• 1 tablespoon extra-virgin olive oil 

• 1/4 cup minced onion 
• ½ pound ground pork breakfast sausage
• 1 Granny Smith apple—peeled, cored and cut into ½ -inch dice
• 2 garlic clove, minced

• 1 teaspoon chopped thyme

• 1 teaspoon chopped sage
• 4 ounces smoked cheddar, shredded
• ½ cup seasoned panko bread crumbs
• Kosher salt and freshly ground pepper
• Two 1-pound pork tenderloins 
• 16 slices of bacon, blanched or partially baked but still soft and pliable

Sauce

• 1 tablespoon extra-virgin olive oil 

• 2 garlic clove, minced
• 1 Granny Smith apple—peeled, cored and cut into ¼ -inch dice

• 3/4 cup apple cider

• ¼ cup cider vinegar
• ¼ cup chicken stock or low-sodium broth 
• 3 tablespoons maple syrup
• ½ teaspoon chopped thyme
• ½ teaspoon chopped sage
• Kosher salt and freshly ground pepper

Directions:

In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes.  Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the cheddar & bread crumbs and season the stuffing with salt and pepper.

Heat oven to 400. Using a long, thin knife and beginning at the thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.  Place small skewers or large toothpicks through the pork to help hold together and secure the bacon.

Place pork on a baking sheet and cook for 15-20 mins, or until the internal temperature reaches 140-145°. Transfer the pork tenderloins to a cutting board, wrap tightly in foil and let rest for 10 to 15 minutes. 

Step 4

In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, vinegar, chicken stock, syrup, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.  If you wish carefully open the foil that the pork is wrapped in and add juices to the sauce.

Step 5

Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the apple cider glaze around the meat and serve.