Apple Stuffed Pork Tenderloin Roll with Super Fruit Balsamic Glaze (Garlic Olive Oil, Super Berry White Balsamic)

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A pork tenderloin becomes even more tender when flattened and rolled. Add delicious nutty/apple filling and a fruity balsamic glaze for a jump in the mouth taste to excite all of your senses.

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What you will need:

  • Two pork tenderloins (The filling recipe makes enough to fill two; if you only want to do one, save the filling as additional topping on your tenderloin when serving.)

  • A large crisp apple, peeled and cut into 1/2 inch cubes.

  • A cup of chopped walnuts

  • A cup of loosely chopped Italian parsley

  • A tablespoon of butter or extra virgin olive oil

  • 1/3 cup garlic olive oil

  • Kosher salt

  • Ground coriander

  • Super Berry Balsamic Vinegar

  • 1/2 cup chopped shallots or leeks

  • dried cranberries

  • Meat ties … I also use silicon cooking bands which I can wash and use over and over.

Prepare your pork tenderloin before stuffing: Remove any excess fat or silver skin. Then, cut it down the center enough so you can open it up, but not enough to cut it in half. Place it opened between two pieces of saran wrap. Put it on a hard surface and pound it with the smooth side of a meat hammer until it is 1/4 to 1/2 inch thick. Take it out of the wrap. Cut the ends so it forms a nice square. Set the ends aside to cook later.

Prepare your stuffing. Saute your chopped walnuts in either butter or olive oil until lightly roasted. Add the apple and cook a few more minutes until apple just starts to soften. Place the following in a blender or food processor and process until combined and slightly creamy.

  • Apple walnut mixture

  • Parsley

  • Garlic olive oil

Prepare the stuffed tenderloin roll: Your roll will be longer on one side. You will want to lay it so a short side is facing you so when you roll it you have the longest length to roll. Cover the roll with stuffing taking care to put more on the side closes to you so it will be in the center of the roll. Loosely roll up the tenderloin. (If you roll too tightly the stuffing will squish out.). Tie the roll or place your rubber bands on the roll so it stays rolled up. Dust the roll with Kosher salt and dried coriander and pat the herbs into the meat.

Roast the roll: Place the stuffed roll onto the grill of a roasting pan and put pan into a preheated 350 degree oven. Cook about 45 minute or until thermometer reads 145 degrees when inserted into the port. It may read up to 165 degrees when inserted into the stuffing.

Start the sauce: While your pork is resting out of the oven, make your sauce. Sweat (cook slowly) your shallots or leeks in butter or extra virgin olive oil using a heavy pan until they caramelize and the bottom of the pan is lightly brown. Add 1/4 cup dried cranberries and 1/4 cup water to the pan and cook until the cranberries soften, the shallot/leek is loosened from the bottom of the pan and the water is mostly gone. Then turn off the heat.

Plate the meat: Once the pork is rested, slice it about 2 inches thick and place slices onto a plate.

Finish the sauce: Turn the heat up on the cranberries and onions and add 1/3 cup Super Berry Balsamic Vinegar. Bring to a boil and reduce for about 30 seconds. It happens fast. Immediately drizzle over the pork tenderloin and serve with any green garnish and delicious vegetables.

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