These days with a new baby I hardly find time to sleep when there is some to spare much less write an entire blog post with all the bells and whistles. But I just couldn’t pass up posting this delicious recipe I cooked up the other day. I promise you won’t be disappointed.
This combination of the leeks and apple perfectly paired with a tenderloin is great for a summer dinner party or a dressed down week night meal. The added apple cider sauce provides a sweet tangy finish to a great meal.
- 1½ lbs Tenderloin (center cut) trimmed
- 1 green apple, peeled and chopped
- 1 cup chopped leek, rinsed
- 1 teaspoon chopped fresh thyme
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoons cornstarch
- 1 clove garlic, peeled and chopped
- 3 teaspoons mild mustard
- 3 cups apple cider
- ½ apple brandy ( optional)
- Preheat oven to 450°F.
- Heat 1 tablespoon oil in a medium skillet over medium heat.
- Add leek and cook, stirring, until beginning to soften, about 3 minutes.
- Add apples, thyme, sprinkle ½ salt and pepper to desired taste and cook for 3 minutes or until apples are tender. Stir occasionally.
- Remove from heat. Allow to cool.
- To butterfly the tenderloin, lay the pork on a large enough cutting board. With the knife parallel to the board, cut through the center of the meat lengthwise just enough so that it remains one piece.
- Open the meat which should look like 2 butterfly wings. Cover it with plastic wrap or place in a plastic bag and with a meat bruiser, mallet, or any heavy pan, beat the pork to about ¼-inch thickness.
- Spread a thin layer of mustard on the pork. Then using the prepared apple mixture, spread it onto the center of the tenderloin, leaving a 1-inch around the border. Begin rolling up the pork at the long side to enclose the filling.
- Using kitchen string, tie pork firmly lengthwise to secure the ends an crosswise in 1 to 2 inches apart.
- Brush the meat with a little oil and sprinkle with salt and pepper.
- Over medium temperature, heat 1 tablespoon of oil in the skillet. Brown the roast on all sides, about 4 to 5 minutes total.
- Transfer the tenderloin to a baking sheet or low rimmed pan. Place in the oven and roast for about 15 minutes or until thermometer inserted registers 150°F.
- Remove from sheet and allow the meat to rest for about 5 minutes on a clean cutting board. Prepare sauce.
- Crush or finely chop garlic. Then using the same skillet, return to medium-high heat. Add apple brandy, thyme sprig and the garlic; bring to a boil and cook for 1 minute.
- Whisk in cornstarch and apple cider to the pan. Return to a boil and stir occasionally until thickened for about 10 minutes or until sauce has reduced and reduced.
- Remove from the heat; discard the garlic and thyme. Whisk in remaining mustard until smooth.
- Slice tenderloin to desired thickness and serve with the sauce.