Apple and Date Stuffed Pork Tenderloin
Ingredients
The pork
The stuffing
-
1
cup
fresh pressed apple cider or unsweetened apple juice
-
1
large
red apple, diced
-
6
medjool
dates, pitted and roughly chopped
-
2
tablespoons
Old Fashioned Dijon Mustard
-
1
tablespoon
balsamic vinegar
-
1
tablespoon
chopped fresh rosemary
-
1
teaspoon
chopped fresh thyme
-
½
teaspoon
Himalayan salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
ground cinnamon
Instructions
- Cook the diced apple in a skillet over medium heat until softened.
- Add apple juice and cook until evaporated, then mash the apple roughly.
- Mix in the remaining stuffing ingredients and let cool.
- Butterfly the pork tenderloin by slicing it lengthwise, about ¾ through.
- Open the tenderloin and flatten it, then spread the apple mixture evenly on top.
- Fold the tenderloin back and tie it with butcher's twine.
- Wrap in plastic film and refrigerate for at least 2 hours or overnight.
- Preheat the grill to medium-high (400°F) and cook the roast for 15 to 20 minutes, turning occasionally until the internal temperature reaches 145°F.
- Alternatively, sear in a hot pan, then bake in a 400°F oven for about 20 minutes.
- Let rest for 5 minutes, remove twine, carve, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
387
Total fat
7g
Total carbohydrates
42g
Total protein
40g
Sodium
478mg
Cholesterol
122mg
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