Pork Tenderloin with Apple Stuffing and Maple Glazed Brussels Sprouts

This is a winning combination of sweet and savory. Pork and apples were meant to be together, so why not throw them together and call it dinner.

1 large pork tenderloin, trimmed
1 large white onion, sliced thin
2 royal gala apples, cored, skinned and sliced thin
2 cups cubed sourdough bread
2 tbsp finely chopped fresh sage
1 cup chicken stock
1 pound Brussels sprouts, trimmed and sliced in half
1/2 cup raw thick cut bacon, diced
olive oil as needed

For the Stuffing
– saute onions and apples until soft, remove from pan
– add bread and toast slightly in the pan until golden
– add the chicken stock, sage, onion and apples
– let cook on medium heat until the stock is absorbed
– season with salt and pepper as needed
– set aside

For the Pork
– preheat oven to 204C (400F)
– trim pork of silver skin and butterfly open by cutting 3/4 through the side of the tenderloin
– between plastic wrap, pound to a 1/2 inch thickness with a mallet
– remove from plastic and season either side well with salt and pepper
– flatten out the tenderloin and spoon the stuffing down the center
– roll the tenderloin up tightly around the stuffing and secure with butchers twine
– heat an ovenproof pan on high and sear the pork in olive oil
– once a dark sear is achieved on either side of the roast, place in oven for 10 minutes to finish cooking
– remove from pan, let rest 5 mins, remove twine and slice on an angle into portions

For the Brussels Sprouts
– blanch the Brussels sprouts in boiling water for 5 mins
– heat a pan on medium with olive oil and add the bacon and Brussels sprouts
– drizzle with maple syrup
– cook until bacon is crispy and Brussels sprouts have some colour

Yield: serves 2



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