Apple and Walnut Stuffed Pork Tenderloin with Dijon and Apple Wine Recipe
2 pork tenderloins (approx. 1 1/2 pounds each)
Salt and freshly ground black pepper, to taste
2 tablespoons Dijon mustard
2 large firm and tangy apples, peeled and roughly diced
Juice of 1 large lemon
2 tablespoons fresh thyme leaves
1 cup walnut halves, finely chopped
Safflower, grape seed or other neutral vegetable oil for drizzling
3/4 cup apple wine or hard apple cider
Preheat oven to 375 degrees.
Use a large thin sharp knife to cut each pork tenderloin lengthwise and at angle that opens the tenderloin up into a flat even sheet. Season generously with salt and pepper and rub the cut-side with the mustard.
In a bowl combine the diced apples, the lemon juice, the thyme leaves and the walnuts and mix well. Season the mixture with salt and pepper.
Use half the apple mixture to stuff each pork tenderloin and use kitchen twine to secure and tie the stuffed loins into rolls.
Place the tied loins into a roasting plan and drizzle each with some vegetable oil then distribute the remaining apple mixture around the meat and pour the wine or cider over the apples.
Bake 35 minutes, remove from oven and let stand 5 -10 minutes before slicing.
Terhune Orchards Apple Crisp Recipe
½ cup brown sugar (tightly packed)
½ cup flour
1 teaspoon cinnamon
¼ cup butter (cold or chilled)
5 cups of tart apples
½ cup granulated sugar
1 teaspoon tapioca
Preheat over to 350 degrees. Peel and slice apples. Toss apples in a bowl with ½ cup granulated sugar and tapioca. Fill an 8 inch square baking dish with the mixed apples so that they are generously piled.
In a large bowl, combine brown sugar, flour and cinnamon. Cut in cold butter with a pastry blender and blend mixture until you have a crumbly consistency.
Put brown sugar, flour, cinnamon and butter mixture on top of apples in baking dish and bake in over for 60 minutes or until the mixture is lightly brown and bubbling.
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