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. Source: EatingWell Magazine, September/October 2009

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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.

  • 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.

  • 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.

  • 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 degrees F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.

  • 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.

Tips

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 Facts

368 calories; 10.8 g total fat; 2 g saturated fat; 74 mg cholesterol; 561 mg sodium. 541 mg potassium; 27.3 g carbohydrates; 1.1 g fiber; 21 g sugar; 24.3 g protein; 398 IU vitamin a iu; 6 mg vitamin c; 14 mcg folate; 24 mg calcium; 2 mg iron; 40 mg magnesium; 1 mg thiamin;

Reviews (10)

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10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/06/2013
Really tasty Really tasty. I didn't have brandy so I used Pinot noir instead. It turned out great! Read More
Rating: 5 stars
11/06/2013
Really tasty. I didn't have brandy so I used Pinot noir instead. It turned out great! Read More
Rating: 5 stars
10/20/2012
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. Read More
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Rating: 4 stars
01/16/2012
a great change of pace to PT. My husband loved it! The stuffing is great! Read More
Rating: 5 stars
12/27/2011
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. Read More
Rating: 5 stars
10/30/2011
This recipe turned out just ok for me. It wasn't bad but it was great. I used apple cider instead of the apple brandy so maybe that is where I went wrong..... Read More
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Rating: 5 stars
10/30/2011
I couldn't find apple brandy so I used half apple cider half regular brandy. Turned out yummy! Read More
Rating: 5 stars
10/30/2011
I made this recipe and used apple cider and regular brandy. My husband and I both thought that it was delicious Read More
Rating: 5 stars
10/29/2011
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! Read More
Rating: 4 stars
10/29/2011
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 Read More