That being said, I made this yummy recipe and am taking the time now to post! The original recipe came from my cookbook "The Best of America's Test Kitchen" with a couple of personal modifications. One of the things Loren and I always discuss with our meals is if it should be included in our frequent/normal rotations...this one makes the list. I also think we can change up the ingredients in the stuffing depending on what we have on hand!
- Bacon - I used about 3-4 pieces, cooked previously. Cut into 1/2 inch pieces
- 1 apple, cored & chopped - the recipe called for a Granny Smith however I had a Jazz apple I used
- 1 shallot, finely minced
- Fresh thyme - I don't know how much I used but the recipe called for 1 tsp, minced
- 3 oz. gruyere cheese, shredded - I had a smoked Gruyere which was really good!
Pork
- Pork Tenderloin - since it was the 2 of us, I used one tenderloin; please note that there was more stuffing than needed!
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp EVOO
Directions
- Using a non-stick skillet (or cast iron pan if you are like me) cook the bacon if you haven't already done so! Once is cooked, or re-warmed, add in the apple, shallot & thyme until the apple is softened. Transfer to a bowl to cool for about 8-10 minutes, and then stir in the cheese.
- Cut the tenderloin(s) in half, trim as needed, and pound until thinner...about 1/4 inch thick. You may want to cover with plastic wrap when pounding! Add the stuffing close to one of the long edges, and then roll the meat tightly. Sprinkle S&P on the meat.
- Keep the pork seam side down - if you have kitchen twice or toothpicks, I highly encourage you to use them to ensure the pork stays rolled!
- NOTE: you can do all of the steps above ahead of time...just wrap the pork in plastic wrap and refrigerate!
- Turn the oven on to 350; on the stove, heat EVOO in the skillet/cast iron pan over medium-high heat; once hot, add the pork and brown on all sides...took me about 5+ minutes. Make sure you are not cooking entirely as the pork will go in the oven after browning!
- Once browned, move the pan to the oven and roast until the internal temperature is 140 degrees...took me about 17 minutes.
- I paired my meal with a glass of Sauvignon Blanc while Loren had a Winter Warmer Dark Ale. Cheers!