I'm doing an experimental recipe. I'm cooking a pork tenderloin stuffed with apples, ginger, cloves, and allspice. My main concern is I want to cook the apples a little first with the ginger, cloves, and allspice to get a good flavor and make a slight sauce to put on top of the tenderloin. If I cook the apples with the other spices in a pan with butter and water, then again in the tenderloin will the apples get too soft and "mushy"?
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