The Perfect Fall Feast: Apple Stuffed Pork Tenderloin
There’s a particular joy in crafting meals that celebrate the season’s bounty. One such dish that encapsulates the essence of fall is the delightful marriage of flavors found in a pork tenderloin stuffed with a layer of prosciutto and a sweet and savory mixture of apple, onion and thyme.
Picture this: Thinly sliced prosciutto embracing a melody of apples and onions. This trio of ingredients brings a symphony of tastes and textures to the table. The saltiness of the prosciutto harmonizes with the sweetness of the apples, while the onions add a rich, earthy undertone. Together, they form a stuffing that will tantalize your taste buds.
Begin by carefully slicing the pork tenderloin down the center, then pounding flat. Layer the prosciutto, the evenly spread the apples and onion mixture over top, ensuring an even distribution of flavors. Secure the tenderloin with kitchen twine, sealing in the deliciousness.
As the stuffed pork tenderloin emerges from the oven, the aromas that waft through the kitchen are nothing short of intoxicating. The marriage of flavors and textures, the balance of sweet and savory, is a testament to the artistry of cooking.
No culinary masterpiece is complete without a complementary sauce. Enter the apple cider pan sauce. After searing the stuffed tenderloin to perfection, deglaze the pan with apple cider, allowing its sweetness to meld with the savory remnants. A dash of thyme and a touch of Dijon mustard creates a sauce that ties the entire dish together.
Pair this exquisite dish with roasted root vegetables and mashed potatoes or sweet potatoes. Garnish with fresh thyme for a burst of color and freshness.
Ingredients
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 15 ml butter
- 1 pork tenderloin (about 1 kg/ 2 pounds)
- Flour
- 15 ml olive oil
- 125 ml apple cider
- 60 ml chicken broth
- 15 ml thyme leaves
- 3 – 4 slices prosciutto or serrano ham
- 1 Cortland apple
- Salt and pepper
- 15 ml Dijon mustard
Instructions
- Preheat the oven to 180 °C (350 °F).
- Peel the apple and cut in half, remove the core. Cut one half of the apple into slices, and the other half into small chunks.
- In an ovenproof skillet, brown the onions and garlic in the butter over medium heat for about 5 minutes. Add the chopped apple and cook for another 2-3 minutes. Add ½ of the thyme and season with salt and pepper. transfer to a bowl and allow to cool.
- Butterfly the tenderloin: make a lengthwise slit about three-fourths of the way through then open the tenderloin so it lies flat. Flatten to ½ cm thickness. Lay the prosciutto atop the tenderloin. Spread the onion-apple mixture over the prosciutto, leaving a 1 cm border on all sides. Close and tie. Dust the meat with flour.Note: if you have extra onion/apple filling set aside. It can be added to the pan along with the sliced apples for the sauce.
- Add the olive oil to the oven proof skillet and brown the tenderloins Season with salt and pepper.
- Deglaze the pan with the apple cider over high heat. Add the chicken broth, the remaining thyme and sliced apples. Place in the oven to roast for about 20 minutes. Remove the meat and set aside to rest. Reduce the sauce over high heat for about 2 minutes. Whisk in the Dijon mustard. Adjust the seasoning. Untie and slice the meat, then drizzle with the sauce. Serve with roasted root vegetables.
- Untie and slice the meat, then drizzle with the sauce. Serve with roasted root vegetables.