Author Notes
An simple recipe that you can manage on a weeknight. Very versatile stuffing that would work with other meats as well! —Lkw1080
Ingredients
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4
Shallots, diced
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2
Gala Apples, peeled and chopped
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2
Cloves of garlic, minced
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2 teaspoons
Olive oil
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2 tablespoons
Currants
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1/4 cup
Chopped pecans, toasted
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2 cups
Loosely packed baby arugula
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Kosher salt
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Freshly ground pepper
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2 tablespoons
Balsamic vinegar
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2 tablespoons
Dijon mustard
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2 tablespoons
Olive oil
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2
1 lb pork tenderloins
Directions
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Heat 2 tsp olive oil in a skillet. Add shallots and apples and sauté until apples are tender, approximately 5 minutes. Add garlic and sauté for 1 minute. Add salt and pepper. Combine with currants and pecans and put stuffing aside.
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In a separate bowl, combine balsamic vinegar, Dijon mustard and mix well, add in remaining 2 tbsp olive oil and mix until well combined.
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Cut a slit down the length of each tenderloin. Be careful not to slice all the way through. Cover with plastic wrap and using a meat mallet flatten to approximately 1/2 inch thickness.
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Drizzle inside of the pork tenderloins with balsamic mixture. Layer one cup of arugula and half the stuffing on each tenderloin. Gently close tenderloins securing with either toothpicks or string.
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Rub the remaining balsamic mixture all over tenderloins. Place on a foil covered baking sheet coated with cooking spray. Season with salt and pepper. Bake at 425 degrees for 20-25 minutes or until a meat thermometer measures 150-160 degrees. Be careful not to overcook the pork.
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Once cooked, remove from oven and let rest for approximately 5 minutes. Slice each tenderloin and arrange on a serving dish over a bed of baby arugula (optional).
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