Apple, Cranberry and Cornbread Stuffed Pork Tenderloin with Apple Cider Glaze

Posted Wednesday, September 1, 2010

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Ingredients & Directions

2 pork tenderloins, cleaned and butterflied
4 cups cornbread (your preferred brand prepared according to instructions)
1/4 cup diced onion
1/4 cup diced celery
2 tart apples, cubed
1/4 cup dried cranberries
4 tablespoons butter
1 egg
4 quarts apple cider, reduced by half to make 2 quarts
4 sprigs fresh thyme twigs
As needed kosher salt and black pepper

Preheat oven to 350°.

Sauté onions and celery in 2 tablespoons of butter until translucent.  Add apples, cranberries, and leaves from 1 sprig of thyme.  Mix sautéed items into cornbread, adding the egg and enough cider reduction to achieve desired consistency.  Spoon stuffing mixture into butterflied tenderloins.  Tie tenderloins closed with butcher’s twine.  Salt and pepper the outsides and sear in a skillet turning until all sides have browned.  Place in oven for 25-30 minutes.  Ladle apple cider reduction over meat after 20 minutes and add thyme stems to pan.  Remove from oven once done and allow to rest for 5 minutes.  Remove twine using scissors and slice tenderloin into medallions.  Spoon extra cider over top or drizzle on plate.

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