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BLOGical Thoughts Main Dishes

Apple Stuffed Pork Tenderloin

Serves 4

Stuffing

Stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onion, and nutmeg.

Add 1 Tablespoon of the cider. Mix well.

Meat Preparation

Butterfly the tenderloin. Cover with clear wrap and pound to 1/2 inch thickness.

Spread stuffing mixture over meat. Roll up from one side.

Tie with cotton string to secure. Brush with some of the remaining apple cider.

Place meat on a rack in a 12 Dutch oven.

Bake for approx. 45 minutes to 1 hour.

Sauce

While tenderloin is baking, combine in a sauce pan the rest of the apple cider, cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Serve with tenderloin.

CHARCOAL HINTS: Use 10 to 12 briquettes underneath and 12 to 14 on the lid.

Source: Steve Robinson