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Author Notes: An simple recipe that you can manage on a weeknight. Very versatile stuffing that would work with other meats as well! —Lkw1080
- 4 Shallots, diced
- 2 Gala Apples, peeled and chopped
- 2 Cloves of garlic, minced
- 2 teaspoons Olive oil
- 2 tablespoons Currants
- 1/4 cup Chopped pecans, toasted
- 2 cups Loosely packed baby arugula
- Kosher salt
- Freshly ground pepper
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons Olive oil
- 2 1 lb pork tenderloins
- 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.
- In a separate bowl, combine balsamic vinegar, Dijon mustard and mix well, add in remaining 2 tbsp olive oil and mix until well combined.
- 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.
- 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.
- 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.
- 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).