Category
Apple & Walnut Stuffed Pork Tenderloin with Dijon and Apple Wine Screenshot from America's Heartland Season 7 Episode 17
Ingredients
 2 pork tenderloins (approx. 1 ½ lbs each)
 Salt and freshly ground black pepper, to taste
 2 tbsp Dijon mustard
 2 large firm and tangy apples, peeled and roughly diced
 1 large lemon (Juice)
 2 tbsp fresh thyme leaves
 1 cup walnut halves, finely chopped
 Safflower, grape seed or other neutral vegetable oil for drizzling
 ¾ cup apple wine or hard apple cider
Directions
1

Pre-heat oven to 375 degrees.

2

Use a large thin sharp knife to cut each pork tenderloin lengthwise and at angle that opens the tenderloin up into a flat even sheet. Season generously with salt and pepper and rub the cut-side with the mustard.

3

In a bowl combine the diced apples, the lemon juice, the thyme leaves and the walnuts and mix well. Season the mixture with salt and pepper.

4

Use half the apple mixture to stuff each pork tenderloin and use kitchen twine to secure and tie the stuffed loins into rolls.

5

Place the tied loins into a roasting plan and drizzle each with some vegetable oil then distribute the remaining apple mixture around the meat and pour the wine or cider over the apples.

6

Bake 35 minutes, remove from oven and let stand 5 -10 minutes before slicing.

7

Serves 6

Ingredients

 2 pork tenderloins (approx. 1 ½ lbs each)
 Salt and freshly ground black pepper, to taste
 2 tbsp Dijon mustard
 2 large firm and tangy apples, peeled and roughly diced
 1 large lemon (Juice)
 2 tbsp fresh thyme leaves
 1 cup walnut halves, finely chopped
 Safflower, grape seed or other neutral vegetable oil for drizzling
 ¾ cup apple wine or hard apple cider

Directions

1

Pre-heat oven to 375 degrees.

2

Use a large thin sharp knife to cut each pork tenderloin lengthwise and at angle that opens the tenderloin up into a flat even sheet. Season generously with salt and pepper and rub the cut-side with the mustard.

3

In a bowl combine the diced apples, the lemon juice, the thyme leaves and the walnuts and mix well. Season the mixture with salt and pepper.

4

Use half the apple mixture to stuff each pork tenderloin and use kitchen twine to secure and tie the stuffed loins into rolls.

5

Place the tied loins into a roasting plan and drizzle each with some vegetable oil then distribute the remaining apple mixture around the meat and pour the wine or cider over the apples.

6

Bake 35 minutes, remove from oven and let stand 5 -10 minutes before slicing.

7

Serves 6

Apple & Walnut Stuffed Pork Tenderloin
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