Stuffed Pork Tenderloin and Sauteed Apples!
Here’s a really flavorful way to jazz up that Pork Tenderloin so that everyone in the family will enjoy it! Some folks feel that there’s no taste to pork, but with the ingredients in this stuffing and the sautéed, yummy apples to go along with it, that all goes away! In our family, we even had the pickiest of eaters, a pre-teen, gobble it up without any prompting. Now that’s saying something!
When you shop for the meat, buy a plain Pork Tenderloin. None of the pre-seasoned ones. The pk’g typically contains 2 loins. You’ll have to remove the “silver skin” that’s on the side of it. That’s really easy to do if you follow these directions:
Take the tenderloin, place on a cutting surface and with a very sharp boning knife, make a slight cut just below the skin at the end of the silver skin. Then keep cutting under the silver skin until it’s all “lifted” off. Don’t go too deep or you’re removing good pieces of pork. Just skim under the silver skin. Do that on both pieces. Don’t be tempted to leave this part out. We need to remove it.
In the deli, get a couple of slices of gluten free Prosciutto. That will cost less than $2. Boar’s Head is gluten free. Okay? Let’s list the ingredients:
1 Package of plain Pork Tenderloin ( Usually 2 are in each pk’g)
2 tbl Extra Virgin Olive Oil
¼ cup Minced Onion. A sweet onion like Vidalia.
3 Garlic Cloves-minced
3 cups (measure raw) Baby Spinach. Pack down when you measure. We need it all! Spinach has a habit of disappearing after it’s cooked, don’t you think?
2 Slices of Prosciutto. Gluten Free of course. Boar’s Head has 2 types. Get the less-expensive one for this.
Salt & Pepper to taste
1 tbl Lemon Zest
A few slivers of any solid cheese you have, such as Provolone, Swiss, Asiago, Gouda, etc.. Not a soft one like Mozzarella or Ricotta.
3 carrots to use as a rack under the meat.
Ingredients for the Apple Saute:
3 Apples: Granny Smith and Macintosh are fine. I used 2 Macs & 1 Granny Smith. Peel, Core, then slice into ½ in thick slices.
2 tbl Butter or Margarine
2 tbl. Minced Onion. Shallots or Vidalia are fine
3 Tbl. Apple Cider Vinegar
¼ cup Apple Juice
¼ teas. Cinnamon
Salt & Pepper to taste
In a skillet put the oil, & when hot. Add the minced onion & garlic. On medium heat, saute until onions are soft. Don’t brown the garlic.
Add the Spinach and stir well. Cover pan and cook for about 4 minutes. Stir well to incorporate the onion/garlic.
Add the Zest and combine. Set aside to cool a bit. (Save the skillet for use in a few minutes.)
On a cutting surface, prepare the meat. Remove the “Silver Skin” as stated above. Then with a sharp knife, cut the tenderloin along the long side to “Butterfly” it. Don’t cut in half, just go about ¾ of the way through.
Then open up and pound flat. You’ll have a piece that’s a little more than doubled in size from what you began with. Do same with 2nd piece of meat.
Now, in the middle of the meat, going lengthwise, spread the Spinach mixture.
Top that with a piece of Prosciutto and then some slivers of the cheese you chose.
Fold over one side of the long piece, then the other side. Tie with Butcher’s twine wherever you feel it’s needed. You are sealing it closed.
Take the same skillet, and add 1 more tbl of Olive Oil and when warm, brown the meat on all sides. Start with the seam-side down. You aren’t cooking it all the way here, just giving it a good tasty coating.
If the skillet is not oven-proof, then take a pan or pyrex dish and put the meat on top of 3 carrots. They act like a rack. (You’ll discard them later unless you want to enjoy them.)
Bake in a pre-heated 400 degree oven until thermometer reaches 160. Mine took 20 minutes. Ovens vary so take the temp after about 15 min. Allow to rest for 10 minutes before slicing. Very Important!!!
Directions for Apple Saute:
Season the cut apples with the Cinnamon, Salt & Pepper.
In a small pan, place the butter, & when melted, add the onion and when translucent, add the seasoned apples. Add the Vinegar and Juice and simmer until soft.
Serve hot with the Pork Tenderloin. This dish is so tasty, I hope you’ll give it a try. It’s worth the prep work!