Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

Name: Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters apple cider; 6 slices bacon; 2 large leaves 1/2 cup finely chopped collard greens stemmed); 118 milliliters dry Riesling; 1 garlic clove, minced; 113 grams fresh goat cheese, at room temperature; 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice; 4 servings Kosher salt and freshly ground pepper; 59 milliliters chicken stock or low-sodium broth; 1 Tbsp extra-virgin olive oil; 59 milliliters minced onion; 113 grams pork breakfast sausage, casings removed; 907 grams pork tenderloins; 1 teaspoons chopped sage; 1 teaspoons chopped thyme

Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains approximately 61g of protein, 42g of fat, and a total of 734 calories. 1 person found this recipe to be delicious and satisfying. If you have kosher salt and pepper, bacon, collard greens, and a few other ingredients on hand, you can make it. To use up the granny smith apple you could follow this main course with the Easy Apple Crisp with Peanut Butter Granola + KIND Granola Giveaway as a dessert. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

In a large skillet, heat the olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and cook over moderate heat until translucent, about 3 minutes.

Ingredients you will need

Onion

Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes.

Ingredients you will need

Sausage

Equipment you will use

Wooden Spoon

Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes.

Ingredients you will need

Collard Greens

Garlic

Apple

Thyme

Sage

Transfer the mixture to a medium bowl and let cool to room temperature.

Equipment you will use

Bowl

Mix in the goat cheese and season the stuffing with salt and pepper.

Ingredients you will need

Salt And Pepper

Goat Cheese

Stuffing

Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

Ingredients you will need

Pork Tenderloin

Salt And Pepper

Bacon

Stuffing

Wrap

Equipment you will use

Wooden Spoon

Grill

Knife

Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 14

Ingredients you will need

Pork Tenderloin

Equipment you will use

Grill

Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

Ingredients you will need

Pork Tenderloin

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Cutting Board

Aluminum Foil

In a medium saucepan, heat the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the garlic and cook over moderate heat until fragrant, about 1 minute.

Ingredients you will need

Garlic

Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes.

Ingredients you will need

Chicken Stock

Riesling

Apple

Cider

Thyme

Sage

Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce

Equipment you will use

Sauce Pan

Blender

Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.

Ingredients you will need

Pork Tenderloin

Riesling

Apple

Sauce

Meat

Equipment

Ingredients

Servings:

177milliliters

apple cider 6slices

bacon 2large leaves

1/2 cup finely chopped collard greens stemmed)118milliliters

dry Riesling 1

garlic clove, minced 113grams

fresh goat cheese, at room temperature 1

Granny Smith apple—peeled, cored and cut into 1/3-inch dice 4servings

Kosher salt and freshly ground pepper 59milliliters

chicken stock or low-sodium broth 1Tbsp

extra-virgin olive oil 59milliliters

minced onion 113grams

pork breakfast sausage, casings removed 907grams

pork tenderloins 1teaspoons

chopped sage 1teaspoons

chopped thyme

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices 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. The Sur de los Andes Malbec with a 4.9 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.