Maple Apple Stuffed Pork Tenderloin

Stuffing

1. Begin by preparing the stuffing. First in a large skillet on medium heat cook the diced bacon until crispy and brown.

2. Scoop the bacon from the skillet leaving the fat behind and set the bacon aside in a large bowl

3. Reduce heat to medium low, add 2 tbsp of butter to the skillet and once melted add the sliced red onion. Season with salt and pepper, and ¼ tsp sage.

4. Sauté, stirring occasionally until onions are translucent and add the whiskey. (You can just about any strong malted type of liquor; whiskey, scotch, brandy, heck even white or red wine) Simmer until the onions just start to brown, don't let them overcook.

5. Remove from heat, you can turn off the stove top, mix onions into the bacon.

6. Melt ¼ cup butter and add the cubed dried bread to the bowl of bacon and onions. Stir in melted butter, ¼ tsp salt, pepper, sage and thyme and rosemary.

7. Mix thoroughly and set aside

Pork Tenderloin

1. Using a sharp knife carefully Roll Cut the pork tenderloins so they lay flat

2. Lay 4-5 long lengths of butchers twine evenly spaced underneath the tenderloin so it is ready to tie once filled.

3. Combine the yellow mustard and maple syrup in a small bowl

4. Spread the maple mustard mixture on the inside of the cut tenderloins evenly

5. Place the thinly sliced apple in a single layer from edge to edge

6. Add approx ⅓-½ of the stuff mixture to the centre of the tenderloin depending on their size.

7. Preheat oven to [wprm-temperature value=”400″ unit=”F”]

8. Starting at one end pull the butchers twine up towards the centre and tightly tie into a roll. Work down the roll one length of twine at a time.

9. Once both lengths are tied, generously apply the maple rub to the outside of the rolls. Be sure to get the bottoms and ends.

10. Place rolls in a greased 9×13 pan with the roll seam facing up.

11. For added flavour you can place small pats of butter or bacon fat to the top of the roll on the seam to keep the inside moist.

12. You can add any leftover stuffing and apply slices to the pan around the rolls. Cover with foil and bake for 30 minutes

13. Remove from oven and remove foil, check for doneness (pork internal is [wprm-temperature value=”180″ unit=”F”])

14. The rolls should be almost done at this point, drain off as much of the pan juice as possible into a small pot. Drain as much as possible so the extra stuffing in the pan will crisp and brown. Continue baking uncovered until brown, about 10 minutes.

Pan Sauce

1. Add 1 cup of vegetable stock to the pan drippings and bring to a low boil

2. Combine the corn starch and water to make a slurry

3. Add slurry to pot whisking non-stock to prevent any clumping and ensure a smooth velvety sauce. Let simmer

   
   
   

Put It All Together!

1. Remove the tenderloins from the 9×13 pan, set on a cutting board and cover with foil to rest at least 5 minutes.

2. Return the 9×13 with stuff back to the oven to brown and crisp further if needed (depending on how much of the pan drippings was drained)

3. Slice the pork, serve with stuffing, mashed potatoes and the pan sauce gravy