Apple-&-Leek-Stuffed Pork Tenderloin

10 Reviews
From: EatingWell Magazine September/October 2009

Stuff pork tenderloin with apple and leek to take it from ordinary to elegant. Our easy method of tying the roast together keeps the filling inside while you brown and roast it. We use applejack, brandy made from apple cider, for depth of flavor in the pan sauce, but you can use 1/2 cup cider if you prefer.

Ingredients 4 servings

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  • 2 tablespoons extra-virgin olive oil, plus 1 teaspoon, divided
  • 1 cup chopped leek, white and light green parts only, rinsed
  • 1 sweet apple, such as Braeburn, Honeycrisp or Macoun, peeled and chopped
  • 1 teaspoon chopped fresh thyme, plus 1 sprig, divided
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 1-1 1/4 pounds pork tenderloin, trimmed
  • 2 cloves garlic, peeled
  • 1/2 cup applejack or apple brandy
  • 2 cups apple cider
  • 2 teaspoons cornstarch
  • 2 teaspoons Dijon mustard

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450 °F.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
  3. To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
  4. Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
  5. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145 °F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.
  6. Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 368 calories; 11 g fat(2 g sat); 1 g fiber; 27 g carbohydrates; 24 g protein; 14 mcg folate; 74 mg cholesterol; 21 g sugars; 0 g added sugars; 398 IU vitamin A; 6 mg vitamin C; 24 mg calcium; 2 mg iron; 561 mg sodium; 541 mg potassium
  • Nutrition Bonus: Potassium (15% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetable, 1 1/2 fruit, 3 lean meat, 1 fat

Reviews 10

November 06, 2013
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By: EatingWell User
Really tasty Really tasty. I didn't have brandy, so I used Pinot noir instead. It turned out great!
November 06, 2013
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By: EatingWell User
Really tasty. I didn't have brandy, so I used Pinot noir instead. It turned out great!
October 20, 2012
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By: EatingWell User
This is a keeper! Tried this tonight. Used a nice big honeycrisp apple, and skipped the apple brandy in the sauce. Came out delicious!! Only thing to be careful of is to not slice too far into the tenderloin when preparing it, or you'll end up with a hole in the meat that stuffing will leak out of. We'll definitely be making this one again! Pros: Easy to prepare Cons: Slicing the tenderloin requires some care.
January 16, 2012
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By: Mombo
a great change of pace to PT. My husband loved it! The stuffing is great!
December 27, 2011
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By: EatingWell User
absolutely a winner this dish is SO GOOD. made it for first time on Xmas eve for inlaws who usually eat pretty crappy-- they were super impressed! we had leftovers and couldnt get enough. Even good the second or third day! this is a KEEPER! Pros: simple , healthy, flavorful Cons: didnt have butchers string or applejack-- made separate trips for those.
February 01, 2011
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By: anthonyynohtna
looks nice Well, this looks really nice for a healthy dinner. Maybe you want to try this salad recipe to be the side dish? http://www.fourgreensteps.com/community/recipes/salads/cranberry-and-feta-salad
October 07, 2010
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By: EatingWell User
I made this recipe and it turned out wonderful! The pork was so tender. I could not find apple brandy so I used regular brandy and let it simmer with some chunks of apples so it was infused with the apple flavor. My family loved it!
October 27, 2009
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By: EatingWell User
I made this recipe and used apple cider and regular brandy. My husband and I both thought that it was delicious
October 06, 2009
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By: EatingWell User
I couldn't find apple brandy so I used half apple cider, half regular brandy. Turned out yummy!