Apple Stuffed Pork Tenderloin
Doug Roese / Lakewinds Natural Foods
Apples, oyster mushrooms and pecans make a special filling for this balsamic glazed natural pork delicacy! A nice change from the yearly ham!
yield: 4 servings
Ingredients
1 1/2 lb pork tenderloin (2 loins)
1/2 oz dried oyster mushrooms (soaked, then sliced thin)
2 1/2 tablespoons butter
1/4 lb red onion, slivered
salt and pepper
1 1/2 teaspoons fresh minced rosemary
1/2 cup pecan pieces
1/3 lb Fuji Apples, diced
2 oz. frozen apple juice concentrate
4 teaspoons balsamic vinegar
1/3 cup dry bread crumbs
1/4 c brown sugar
2 tablespoons olive oil
Instructions
PREHEAT OVEN TO 375°F
Bring a little water to a boil, add mushrooms, and allow to soak for 20 minutes. Butterfly cut each tenderloin so it lies flat and wider. Pound out to thin out further. Add a few pinches of salt and pepper. In 1 tablespoon of the butter, sauté the red onions and rosemary with a pinch of salt and pepper for 5 minutes. Add pecans and sauté 5 minutes. Place in bowl. In 1 1/2 teaspoons butter, sauté the oyster mushrooms with a pinch of salt and pepper. Put into the same bowl. Now sauté the apples in the last 2 teaspoons of butter for just a few minutes. Put apples and breadcrumbs into same bowl as onions and mushrooms. Mix. Now mix in 1 oz. of the apple juice concentrate, 1 teaspoon of balsamic vinegar, and 1/4 teaspoon salt.
Spread mix evenly on one of the tenderloins. Pack tightly. Place second tenderloin on top. Using butcher twine, tie up into a roast. In olive oil, quickly brown the meat on all sides. Remove to baking pan. In small bowl, mix 1 oz. apple juice concentrate, 1 tablespoon balsamic vinegar, and 1/4 cup brown sugar. Use the mix to deglaze the sauté pan, and boil the sugar mix for 2 minutes till it gets syrupy. Brush the syrup all over the top and sides of roast. Pour the rest of syrup over top of roast. Place in hot oven, and baste 3 times while cooking for approx. 1 hour. Middle of stuffing should reach 145°.