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Apple-&-Leek-Stuffed Pork Tenderloin

September/October 2009

Your rating: None Average: 4.2 (62 votes)

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.



READER'S COMMENT:
"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! "
Apple-&-Leek-Stuffed Pork Tenderloin Recipe

10 Reviews for Apple-&-Leek-Stuffed Pork Tenderloin

11/06/2013
Anonymous
Really tasty

Really tasty. I didn't have brandy, so I used Pinot noir instead. It turned out great!

Comments
11/06/2013
Anonymous

Really tasty. I didn't have brandy, so I used Pinot noir instead. It turned out great!

Comments
10/20/2012
Anonymous
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!

Easy to prepare
Comments
01/16/2012
a great change of pace to PT. My husband loved it!

The stuffing is great!

Comments
12/27/2011
Anonymous
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!

simple , healthy, flavorful
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