Apple Leek Stuffed Pork Tenderloin From Eating Well Recipe

Ingredients for Apple Leek Stuffed Pork Tenderloin From Eating Well

• Extra Virgin Olive Oil
• 1 cup thinly sliced leeks
• Sweet Apple
• Fresh Thyme
• 1/2 teaspoon salt
• Fresh Ground Pepper
• 1 pound pork tenderloin
• Garlic Cloves
• 1/2 cup applejack (or apple cider)
• Apple Cider
• 1 teaspoon cornstarch
• Dijon Mustard

How to Make Apple Leek Stuffed Pork Tenderloin From Eating Well

1. Preheat oven to 450°F (232°C).
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add 1 cup thinly sliced leeks and cook, stirring occasionally, until softened, about 3-5 minutes.
4. Add 1 medium apple (about 1 cup diced), 1 tablespoon chopped fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until apple softens slightly, about 2-3 minutes.
5. Transfer the mixture to a bowl to cool.
6. Rinse the skillet and set aside.
7. To butterfly the tenderloin: Place the 1-pound pork tenderloin on a cutting board. Using a sharp knife, make a lengthwise cut through the center of the meat, stopping about 1/2 inch from the opposite edge. Open like a book.
8. Cover with plastic wrap. Using a meat mallet, gently pound the pork to an even 1/4-inch thickness.
9. Spread the cooled apple mixture evenly over the pork, leaving a 1-inch border.
10. Starting at a long side, tightly roll the pork to enclose the filling. Tuck in the short ends.
11. Tie kitchen string firmly lengthwise around the roast to secure the ends. Tie crosswise at 2-inch intervals.
12. Lightly brush the roast with 1 teaspoon olive oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon black pepper.
13. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat.
14. Reduce heat to medium and brown the roast on all sides, about 4 minutes total.
15. Transfer the roast to a rimmed baking sheet.
16. Roast in the preheated oven until an instant-read thermometer inserted into the thickest part registers 145°F (63°C), about 15-20 minutes.
17. Let the roast rest on a clean cutting board for 5 minutes before slicing.
18. Meanwhile, prepare the sauce:
19. Crush 2 cloves garlic with the flat side of a knife.
20. Return the skillet to medium-high heat.
21. Add 1/2 cup applejack (or apple cider) and 1 sprig of fresh thyme.
22. Bring to a boil and cook for 1 minute.
23. Whisk together 1/4 cup apple cider and 1 teaspoon cornstarch. Add to the skillet.
24. Return to a boil and cook, stirring frequently, until thickened and reduced by half, 8-10 minutes.
25. Remove from heat. Discard the garlic and thyme sprig.
26. Whisk in 1 tablespoon Dijon mustard and any juices from the baking sheet.
27. Slice the pork and serve immediately with the sauce.