If you precook apples and then cook them in a pork tenderloin will they get too mushy?
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"?