October was the 8th month of the year in the old Roman calendar. It became the 10th month when January & February were added to the calendar but October kept the Latin root for eight (octo) in its name. As the 10th month, we get wonderfully cool weather & bright sunshine in October. We are making the most of it and squeezing all the outdoor enjoyment we can out of the month. Sitting & eating out on the deck, bike riding, working in the yard, going for walks & enjoying the fall colors all make this a great time of year! October is primarily associated with the fall season & Halloween but It is also National Pork Month. Perfect timing for this pork & apple recipe!
When fall arrives and the apples are abundant, we use them in many of the dishes we make. We do a bunch of savory dishes with apples. Apples aren’t just for desserts, although desserts with apples are pretty awesome. Kelly’s favorite savory apple dish is probably Apple Cheddar Mac & Cheese. We made that as a guest post on The Troika Table to kick off my blogging career last November. It is such a Kelly dish because it combines pasta with apples and cheese, all essential parts of her diet! As far as savory apples dishes go, I’m partial to this one, Eric’s Apple Stuffed Pork Tenderloin.
Apple Stuffed Pork Tenderloin (serves 4-6)
- 1 1/2 to 2 pound pork tenderloin
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 MacIntosh apples, peeled, cored & chopped
- 6 sage leaves, chiffonaded
- 2 tablespoons pine nuts
- 2 tablespoons apple cider jelly, apple jelly or apple butter
- 1/2 cup bread crumbs
Sauté the onions and apples in the butter until the onions soften, about 5-8 minutes. Add in the pine nuts and sage and sauté for 3 more minutes.
Sauté the onions, apples, pine nuts & sage.
Add in the jelly and stir the filling to incorporate it. Set the filling aside.
Apple jelly or apple butter can be substituted for the apple cider jelly.
Butterfly the pork tenderloin by slicing it down the center lengthwise without cutting all the way through the meat. Slice each half down the center again without going all the way through the meat. Pound the pork to a 1/2 inch thickness.
Put the filling in the center of the butterflied pork and roll it up from a long side.
Arrange the filling down the center of the butterflied, flattened pork. Roll the tenderloin up starting at a long side and tucking the short ends to the inside. Tie the tenderloin to hold it closed in 3 or more places.
Secure the pork rolls with meat skewers, silicone ties or string to hold the filling inside and keep them from unrolling.
Grill the pork tenderloin for 20 minutes over medium indirect heat to an internal temperature of at least 145º and not higher than 160º, depending on how pink you like your pork. (These can also be done in the oven. Sear the stuffed pork tenderloins on all sides in a hot skillet then bake in a 325º over for 20 minutes, testing for doneness with a meat thermometer.)
Grilled to perfection!
Slice the pork into medallions, about an inch & a half thick and serve.
Moist and delicious! We picked up some fresh carrots at The Garlic Farm & roasted them to accompany the pork.
Apple stuffed pork tenderloin says fall in a delicious way! ~Linda
Apple Stuffed Pork Tenderloin (serves 4-6)
- 1 1/2 to 2 pound pork tenderloin
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 MacIntosh apples, peeled, cored & chopped
- 6 sage leaves, chiffonaded
- 2 tablespoons pine nuts
- 2 tablespoons apple cider jelly, apple jelly or apple butter
- 1/2 cup bread crumbs
Sauté the onions and apples in the butter until the onions soften, about 5-8 minutes. Add in the pine nuts and sage and sauté for 3 more minutes. Add in the jelly and stir the filling to incorporate it. Set the filling aside.
Butterfly the pork tenderloin by slicing it down the center lengthwise without cutting all the way through the meat. Slice each half down the center again without going all the way through the meat. Pound the pork to a 1/2 inch thickness.
Arrange the filling down the center of the butterflied, flattened pork. Roll the tenderloin up starting at a long side and tucking the short ends to the inside. Tie the tenderloin to hold it closed in 3 or more places.
Grill the pork tenderloin for 20 minutes over medium indirect heat to an internal temperature of at least 145º and not higher than 160º, depending on how pink you like your pork. (These can also be done in the oven. Sear the stuffed pork tenderloins on all sides in a hot skillet then bake in a 325º over for 20 minutes, testing for doneness with a meat thermometer.) Slice the pork into medallions, about an inch & a half thick and serve.