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Maple Apple Stuffed Pork Tenderloin

Maple Bacon Apple Stuffed Pork Tenderloin

Cauldrons and Cookies Team
This incredibly comforting and savory dish might replace a stuffed turkey in my house come Thanksgiving. Great for a smaller family gather where a turkey is too much. Also perfect for a fancy weekend dinner, anniversary, birthday, special occasional. There is something that feels comforting and elevated about this dinner. Serve with mashed potatoes and some veg, you have an impressive dinner.
I didn't track my time while prepping this because I wasn't planning on posting it. But a lot of prep work can be done ahead of time, like making the stuffing. I will track and add time when I make it again.
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Course Main Course
Cuisine American
Servings 5 people

Equipment

  • Butcher Twine

Ingredients
  

Stuffing - Can be prepped ahead of time

  • 2 slices Bacon Diced
  • 1 Red Onion Sliced in halves
  • 6 tbsp Butter Divided
  • ¼ cup Whiskey See Modifiers and Substitutions
  • 2 cups Cubed Dried Bread
  • ½ tsp Sage
  • ½ tsp Thyme
  • ¼ tsp Rosemary
  • Salt and Pepper to taste

Pork Tenderloin

  • 2 Pork Tenderloins
  • 2 tbsp Yellow Mustard
  • 2 tbsp Maple Syrup
  • 3 tbsp Maple Rub See Modifiers and Substitutions
  • 2 Apples Sliced in halves thinly with skins on

Pan Sauce

  • 1 cup Vegetable Stock
  • 2 tsp Corn Starch
  • ½ cup Water

Instructions
 

Stuffing

  • Begin by preparing the stuffing. First in a large skillet on medium heat cook the diced bacon until crispy and brown.
  • Scoop the bacon from the skillet leaving the fat behind and set the bacon aside in a large bowl
  • 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.
  • 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.
  • Remove from heat, you can turn off the stove top, mix onions into the bacon.
  • 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.
  • Mix thoroughly and set aside

Pork Tenderloin

  • Using a sharp knife carefully Roll Cut the pork tenderloins so they lay flat
  • Lay 4-5 long lengths of butchers twine evenly spaced underneath the tenderloin so it is ready to tie once filled.
  • Combine the yellow mustard and maple syrup in a small bowl
  • Spread the maple mustard mixture on the inside of the cut tenderloins evenly
  • Place the thinly sliced apple in a single layer from edge to edge
  • Add approx ⅓-½ of the stuff mixture to the centre of the tenderloin depending on their size.
  • Preheat oven to 400 °F
  • 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.
  • Once both lengths are tied, generously apply the maple rub to the outside of the rolls. Be sure to get the bottoms and ends.
  • Place rolls in a greased 9x13 pan with the roll seam facing up.
  • 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.
  • You can add any leftover stuffing and apply slices to the pan around the rolls. Cover with foil and bake for 30 minutes
  • Remove from oven and remove foil, check for doneness (pork internal is 180 °F)
  • 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

  • Add 1 cup of vegetable stock to the pan drippings and bring to a low boil
  • Combine the corn starch and water to make a slurry
  • Add slurry to pot whisking non-stock to prevent any clumping and ensure a smooth velvety sauce. Let simmer
    Pork Tenderloin Pan Sauce

Put It All Together!

  • Remove the tenderloins from the 9x13 pan, set on a cutting board and cover with foil to rest at least 5 minutes.
  • Return the 9x13 with stuff back to the oven to brown and crisp further if needed (depending on how much of the pan drippings was drained)
  • Slice the pork, serve with stuffing, mashed potatoes and the pan sauce gravy

Notes

Rylan's Rating: 9/10 - "Not an onion fan, but oh that sauce!"
Keyword apple, bacon, maple, pork tenderloin, stuffed