Shelly's Recipe

STUFFED PORK TENDERLOIN

Category: Roasts/Tenderloins - Pork

2 pork tenderloins
1/2 cup minced pork (from tenderloin ends)
1 cup finely diced and peeled granny smith apples
2 cloves minced garlic
1/2 tsp each paprika and powdered ginger
2 tbsp chopped fresh parsley
1/4 tsp each salt and pepper
1/2 cup bread crumbs
1 egg, lightly beaten

Garnish
2 tbsp butter
2 apples, peeled and cored, sliced into thick slices
2 tbsp sugar
1/8 tsp each cinnamon and nutmeg
1/4 cup marsala wine

Trim excess fat and skin off tenderloins. Slice down the cente rof each tenderloin, lengthwise, without going all the way through and the slices the halves to butterfly the tenderloins. Pound lightly to flatten some.

Mix together the remaining ingredients for stuffing and divide the mixture between the flattened tenderloins. Spread the mixture evenly and roll the tenderloins to form a cigar shape. Secure each tenderloin and place in a glass baking dish and bake at 350 for 30 minutes or until juices run clear. DO NOT OVERCOOK or they with dry out. Allow to rest before slicing.

While pork is cooking, mix apple slices with butter in a pan and sprinkle with spices and sugar. Cook for 2 minutes and add wine. Continue to cook an additional 2 minutes.

When ready to serve, slice tenderloing into 8 slices each and place on a serving platter. Top with sauce.