Greetings and happy Monday to you all. Hope you all had a stellar weekend.
I, in an odd turn of events, wound up in my office last night from 9 p.m. to 11:30 p.m. because of a breaking news story. Let me tell you, it’s very weird to be there on a Sunday night, but luckily, a reporter from another paper was in the office across the hall, so I wasn’t totally alone.
Thankfully, before all this newsiness occurred, I got around to making my dinner — apple stuffed pork tenderloin and rosemary-garlic potatoes.
I will tell you I was a little nervous about making the pork tenderloin because I’ve never even attempted to make something like that before. But, it was on sale at the grocery store, so I figured now was the time.
(I should admit, in full disclosure, that I called my Mom three times over the course of two days with questions about this endeavor.)
I’d made the potatoes before, so I wasn’t particularly worried about that part of the dish. So, I focused on the tenderloin. Let me tell you, it wasn’t a pretty process, but it got the job done. The most difficult part was tying the pork together at the end.
Overall, I’d rate it a success for my first time out. The flavor of the apple stuffing didn’t seem to permeate the meat though, but my Mom points out that now I know the basic concept and can try a different method next time.
And with that, apple-stuffed pork tenderloin.
Ingredients: 2 cloves garlic, minced, 1 tsp coarse salt, 1 tsp dried rosemary, 1/2 tsp dried thyme, 1/2 tsp black pepper, 1 boneless center cut pork loin roast (4 to 5 pounds), 1 tbsp butter, 2 large apples, peeled cored and thinly sliced, 1 medium onion cut into thin strips (about 1 cup), 2 tbsp brown sugar, 1 tsp Dijon mustard, 1 cup apple cider or apple juice
Note: I actually cut the recipe in half because my meat was 2.5 pounds. I didn’t really think I needed a 5 pound roast just for me.
Directions: Preheat oven to 325°F. Combine garlic, salt, rosemary, thyme and pepper in small bowl. Cut lengthwise down roast almost to, but not through bottom. Open like a book. Rub half of garlic mixture onto both sides of pork.