Stuffed Pork Tenderloin With Apple Bourbon Gravy Recipes

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.

PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON

Steps:

• Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
• Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
• Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
• Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
• When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
• Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.

STUFFED PORK TENDERLOIN WITH APPLE BOURBON GRAVY

Steps:

• Heat a large oven safe skillet (I prefer cast iron), over MED LOW heat. Add bacon pieces and cook until crisp. Remove with a slotted spoon to a paper towel lined plate.
• To the same skillet, add onion, apple, garlic, salt and pepper. Cook, stirring often, for 3-5 minutes, until softened.
• Stir in sage, rosemary and thyme, and remove mixture to the plate with the bacon.
• Wipe out skillet, but no need to wash. Set aside for now.
• Add tenderloin to a cutting board. Hold your knife parallel to the board and carefully slice the pork from right to left (if you're a righty), until you're about 1/2 an inch away from the opposite side.
• Open the tenderloin up like a book, then cover with plastic wrap or wax paper and pound with the flat side of a meat mallet until the whole tenderloin is about 1/2 an inch thick.
• Remove plastic wrap, and spread stuffing mixture evenly over the surface of the meat, leaving a small border all the way around.
• Start with a long edge, and roll the meat up into a tight log shape, pushing any stuffing back in that falls out of the ends.
• Secure the ends with several toothpicks, keeping them all pointing the same way. Take note of how many you used, so you can make sure you take that same amount back out at the end of cooking!
• Combine rub ingredients in a small bowl, then rub evenly over the entire surface of the tenderloin, being careful not to poke yourself on the toothpicks.
• Preheat oven to 400°F.
• Add 2 Tbsp to cast iron skillet from earlier, and heat over MED HIGH heat. Once oil is hot, add tenderloin, toothpick side down, and sear for 1-2 minutes per side, until golden brown.
• Transfer the skillet to the preheated oven for about 20 minutes, or until an instant read thermometer reads 140-145°F.
• Transfer pork to a cutting board and let rest for about 10 minutes.
• While meat is resting, transfer skillet back to the stovetop and heat over MED/MED HIGH heat. There should be drippings in the skillet from cooking the pork, drain off some if needed, so that you have about 1/4 - 1/3 cup left... those add great flavor.
• Add bourbon and use a wooden spoon to scrape the bottom of the pan, loosening any browned bits.
• Pour in chicken stock, apple cider, mustard, salt, pepper, and onion powder, and bring to a low boil.
• In a small mixing bowl, combine cold water and cornstarch and whisk together until smooth.
• Pour cornstarch mixture into the boiling liquid, whisking as you add it.
• Reduce heat to MED LOW and simmer, stirring often, until gravy has thickened to your liking.
• Remove from heat and add cold butter, whisking as it melts into the gravy.
• Slice tenderloin into 1/2-3/4" rings, and drizzle gravy over the slices.
• Serve with additional gravy on the side.