Apple and Pecan Stuffed Pork Tenderloin - - Oklahoma City, OK - News, Weather, Video and Sports |

Apple and Pecan Stuffed Pork Tenderloin

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Apple and Pecan Stuffed Pork Tenderloin


2 whole pork tenderloins

salt and pepper

1/3 cup apple cider

1 tbsp butter

1 tsp dried leaf sage

1/2 tsp dried thyme

1 Granny Smith apple, chopped

4 slices bacon, chopped fine

1 cup onion, chopped

1 cup celery, chopped

3/4 cup herb seasoned stuffing crumbs

1 cup apple cider

4 slices bacon, halved crosswise


Cut each tenderloin lengthwise, making super not through all the way. Spread open the tenderloin and flatten with the back of a skillet or meat mallet. Sprinkle generously with salt and pepper.

Place stuffing crumbs and pecans in a large bowl. Set aside. Heat 1/3 cup apple cider with butter and sage till melted. Remove from heat. In a medium sized skillet sauté bacon, onion, celery, and apple till tender. Pour the buttered cider mixture into the bread crumbs. Add in the sautéed bacon and veggies. Stir till it is well combined. Spread 1/2 of the stuffing mixture over one flattened pork tenderloin. Roll up jelly roll style and secure with tooth picks or butchers twine. Place pork in a shallow baking pan. Pour 1 up apple juice over the meat then lay bacon across top. Roast uncovered at 350° for 1 1/2 hours, or until cooked through. Remove skewers and slice.

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