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  • Pork tenderloin stuffed with caramelised apples

    1 vote
    Pork tenderloin stuffed with caramelised apples
    Prep: 10 min Cook: 70 min Servings: 4
    by Easy Cook - Laka kuharica
    510 recipes
    >
    This tender, mouth-watering pork tenderloin is stuffed with apple, bacon, onion and thyme.

    Ingredients

    • 800 g pork tenderloin
    • 1 tsp sea salt
    • 1 tsp pepper
    • ½ tbs butter
    • 1 apple, peeled, cored and sliced
    • 150g smoked bacon or pancetta, chopped
    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 1 tsp dried thyme
    • ½ cup bread crumbs
    • 2 tbs olive oil
    • Balsamico reduction
    • 100 ml balsamic vinegar
    • ¼ tsp smoked red paprika
    • ½ tsp redcurrant or similar jam
    • 100 ml chicken stock, from ¼ cube

    Directions

    1.
    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.
    2.
    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.
    3.
    Add caramelized apples, thyme and bread crumbs, mix and combine, fry for 1-2 minutes. Set aside to cool slightly.
    4.
    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.
    5.
    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.
    6.
    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.
    7.
    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.
    8.
    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.

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    Comments

    • ShaleeDP
      ShaleeDP
      Looks yummy!

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