- 1 large pork tenderloin (about 2 lb)
- 2 medium North Bay Honeycrisp or EverCrisp apples, cored, peeled, and diced
- 2 shallots, minced
- 2 tbsp butter
- 1 tbsp chopped fresh herbs (a mix of sage, thyme, and rosemary), or 2 tsp dried poultry seasoning
- 1 garlic clove, crushed
- 2 tbsp honey
- Salt and pepper
- Toothpicks or kitchen twine
- Splash of white wine or chicken broth
- 2 tbsp heavy cream
- 1 tbsp butter
Butterfly pork tenderloin by cutting down the middle without going through the meat, so you have two flaps. Place in a large zip bag or top with cling wrap and pound with a meat mallet or rolling pin until the loin is the same thickness. Sprinkle with salt and refrigerate while you make the apple mixture. To make the filling, place the apples, shallot, butter, herbs, honey, and garlic in a sauté pan and cook over medium heat until the apples are tender, then let cool. To assemble the roast, place the filling down the center of the loin and wrap the loin over it like a log. Secure with toothpicks or twine. Drizzle with olive oil, salt, pepper, and any remaining herbs, then fry in an oven-safe pan on all sides until browned and bake in a 375F oven for 35-40 minutes (move the seared roast to a shallow baking dish if you do not have an oven-safe frying pan) until the roast temps internally at 150F. To make a pan sauce, remove the roast to rest, loosely covered with foil, and add a splash of white wine or broth to deglaze the pan, scraping up any browned bits. Add a couple of TBLS of heavy cream and a knob of cold butter, then stir gently until slightly thickened. Slice roast into rounds and top with pan sauce.
