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Apple and Walnut Stuffed Pork Tenderloin with Dijon and Apple Wine Recipe
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2 pork tenderloins (approx. 1 1/2 pounds each)
Salt and freshly ground black pepper, to taste
2 tablespoons Dijon mustard
2 large firm and tangy apples, peeled and roughly diced
Juice of 1 large lemon
2 tablespoons fresh thyme leaves
1 cup walnut halves, finely chopped
Safflower, grape seed or other neutral vegetable oil for drizzling
3/4 cup apple wine or hard apple cider

Preheat oven to 375 degrees.

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.

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.

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

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.

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

Serves 6