Pork Tenderloin Stuffed With Caramelised Apples Recipes

PORK TENDERLOIN STUFFED WITH CARAMELISED APPLES

Steps:

• Season the pork on both sides with sea salt and freshly ground black pepper and set aside.
• Cook the apple in butter, without stirring for a few minutes until it starts to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove from the pan and set aside.
• Add the chopped bacon or pancetta to the same pan and fry for 3-4 minutes. Add the onion and garlic and gently fry with the pancetta until soft.
• Add caramelized apples, thyme and bread crumbs, mix and combine, fry for 1-2 minutes. Set aside to cool slightly.
• Make a 2.5 cm deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Pound with the flat side of a meat mallet until about 1 cm thick.
• Spread the apple mixture evenly along the middle and starting with a long side, tightly roll up the tenderloin. Secure with metal or wooden toothpicks.
• Heat the olive oil in a frying pan and brown the pork on all sides for 4-5 minutes. Then place the pork in the oven and cook for about 50 minutes on 160°C, basting with its juices from time to time. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.
• Meanwhile, for the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about half. It will have a syrupy consistency. Add smoked paprika, jam and meat broth, stir to combine. Cook some more to obtain the desired consistency.
• Serve the pork loin in slightly overlapping slices, with a little of the sauce poured over along and with the rest of the sauce served in a warm jug.

APPLE-STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

APPLE-STUFFED PORK TENDERLOINS

Steps:

• In a small skillet, saute apple and onion in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Remove from the heat., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness., Remove plastic; spread apple mixture over meat. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the juices and mustard. Bring to a boil; cook for 5 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Pour 3/4 cup sauce over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce.

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

PORK TENDERLOIN WITH CARAMELIZED APPLE & ONION RELISH

Steps:

• Preheat oven to 450 degrees.
• Season all sides of pork with salt and pepper.
• Heat 1 TBS Olive Oil in a large oven proof skillet over high heat. Add tenderloin to pan and cook for about 1-2 minutes on each side to create a nice searing effect.
• Transfer pan to oven and bake at 450 degrees for about 15-18 minutes (or until the internal temperature reaches 160 degrees). Remove from oven and allow to rest for 10-15 minutes. Slice across the grain in 1/2 inch slices.
• While the tenderloin is baking, add 1 TBS Olive Oil to another large skillet and heat to medium-high. Add onions. Sprinkle with some salt and pepper. Cook until translucent (about 3-4 minutes). Add apples. Continue to cook for another 5-7 minutes or until mixture begins to caramelize. Add maple syrup. Lower heat to medium low and cook for an additional 3-4 minutes.
• Serve tenderloin slices on top of a bed of the apple & onion mixture. Enjoy!

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.