Stuffed Pork Tenderloin

Name: Stuffed Pork Tenderloin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 79 milliliters apple jelly; 118 milliliters apple juice; 118 milliliters soft bread crumbs; 2 Tbsps finely chopped celery; 1 teaspoons ground ginger; 2 Tbsps lemon juice; 2 Tbsps chopped pecans; 454 grams pork tenderloins (about each); 2 Tbsps soy sauce; 118 milliliters chopped tart apple; 2 Tbsps vegetable oil

Need From preparation to the plate, this recipe takes approximately 1 hour. If you have apple jelly, tart apple, bread crumbs, and a few other ingredients on hand, you can make it. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

In a small saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4-1/2 teaspoons.

Ingredients you will need

Jelly

Equipment you will use

Sauce Pan

Slice each tenderloin lengthwise to within 1/2 in. of the bottom.

Place in a large resealable plastic bag.

Equipment you will use

Ziploc Bags

Add remaining jelly mixture. Seal and refrigerate for 4 hours or overnight.

Ingredients you will need

Jelly

Place meat in a 9-in. square baking dish; discard marinade. In a bowl, combine apple, bread crumbs, celery, pecans and reserved jelly mixture. Spoon apple mixture down the center of tenderloins; secure with toothpicks.

Ingredients you will need

Breadcrumbs

Marinade

Celery

Pecans

Apple

Jelly

Meat

Equipment you will use

Baking Pan

Toothpicks

Bowl

Drizzle with apple juice.

Ingredients you will need

Apple Juice

Cover and bake at 375° for 30 minutes or until a meat thermometer reads 160°. Discard toothpicks.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Toothpicks

Oven

Let stand for 10 minutes before slicing.

Equipment

Ingredients

Servings:

79milliliters

apple jelly 118milliliters

apple juice 118milliliters

soft bread crumbs 2Tbsps

finely chopped celery 1teaspoons

ground ginger 2Tbsps

lemon juice 2Tbsps

chopped pecans 454grams

pork tenderloins (about each)2Tbsps

soy sauce 118milliliters

chopped tart apple 2Tbsps

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try La Celian Elite Malbec. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 20 dollars per bottle.

La Celia Elite Malbec

Complex aromas where the red and juicy fruit stands out, with elegant floral contribution and fresh herbs.The aging in oak has achieved in this wine an exquisite combination prevailing the fruit. In mouth there is an austere entrance and great length. In the mouth, the tannins are soft and silky. Ideal to drink with goat cheese board, contains roasted vaccine, humita, roasted vegetables, pears in Malbec reduction.