Shelly's Recipe

APPLE-STUFFED PORK TENDERLOINS

Category: Roasts/Tenderloins - Pork

Apple stuffing
2 tbsp butter
1/2 cups chopped onion and walnuts
1 cup bread cubes and chopped apples
1/2 tsp dried thyme leaves
1/4 tsp salt and pepper
1 tbsp olive oil
2 tsp lemon juice

2 (1 lb) whole pork tenderloins
1 large clove garlic, cut
Salt and pepper

1 cup apple cider
4 slices bacon, halved

Using a sharp knife, make a lengthwise cut down the center of each tenderloin, cutting to but not all the way through the other side. Place between 2 pieces of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle. Fold in the narrow ends as necessary to make even rectangle. Spread open and rub with garlic. Save garlic and mince.

In a skillet, saute onion and minced garlic. Stir in nuts, cubes, apple and spices. Spread apple stuffing over one flattened loin; top with second loin and hold closed with toothpicks. Place in a shallow baking dish. Pour cider over meat and lay bacon strips on top.

Bake at 325, uncovered, for 1 1/2 hours or until well done. Remove toothpicks before serving. If desired, make gravy from pan drippings by blending 1 tbsp flour into 2 tbsp drippings. Stir in enough water or chicken broth to make about 1 cups gravy. Stir in a little sour cream if desired.