Stuffed Pork Tenderloin

Welcome back! 

Today, we have a delicious pork dish! This one is really interesting because it combines both the sweet flavors of the apple and prunes with the savory of the tenderloin and prosciutto, which is not something that we often do (though it's not anything super unique). It's also really tender, hence the name tenderloin, so it's even satisfying to eat.

Stuffed Pork Tenderloin

Makes about 4 servings

Ingredients:

• 1 pork tenderloin (about 1 pound)
• Salt and pepper to taste

Stuffing

• 1 small apple, chopped (about 1/2 cup)
• 10 pitted prunes, chopped
• 3 to 4 slices prosciutto, chopped
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 teaspoon fresh sage, chopped
• 1 tablespoon apple cider vinegar/red wine vinegar

  

  All the stuffing stuff
  

Directions:

1. Prepare the meat:
1. Take the pork and butterfly cut it along the long end. Basically, you want to make it thin and flat.
2. Pound the pork into even thickness.
   
   
   
2. Prepare the filling:
1. In an oiled pan, saute the shallot and garlic.
2. Add the prosciutto and mix.
3. Add the fruit (apples and prunes) and cook until the apples have softened.
4. Add the apple cider vinegar/red wine vinegar and stir it around a little, letting it soak in.
5. Add the sage and cook it.
3. Assemble the tenderloin:
1. Put the stuffing in the center of the pork evenly. 
   
   
   
2. Roll the meat over to wrap around the stuffing.
3. Wrap the meat with twine. Make sure it is tight.
   
   
   
4. Sprinkle with salt and pepper to taste.
4. Cook the tenderloin:
1. Sear all sides of the meat; it should take about 6 minutes.
2. Bake it at 400°F for 20-25 minutes.
   
   
   

While making this stuffed pork tenderloin, we had another tenderloin that wasn't stuffed so we just cooked it (the same way). However, you can make this apple relish to go along with it; it's similar to the stuffing but it's not quite the same. All you have to do is cook the ingredients in a pan and then you can serve it with the pork.

Apple Relish

Ingredients:

• 2 tablespoons shallots
• 1 teaspoon ginger, minced
• 1 small apple, chopped (about 1/2 cup)
• 1/2 cup chopped pineapple
• 2 tablespoons pineapple juice/orange juice
• Juice from 1 lime/lemon
• 1/2 cup white wine
• 1 tablespoon red wine vinegar
• Pinch of cinnamon and nutmeg
• Salt and pepper to taste

Either way you eat it, it's delicious!

Just a serving suggestion

-Chefpo