Roast Pork Tenderloin Stuffed with Apples, Cranberries and Shallots

Years ago, when Ranger Craig and I lived back East, we had the opportunity to visit Plymouth Village in Plymouth, Massachusetts.  It was an amazing experience each time we walked through the village.  Because we lived on the opposite coast of most our family, we spent several Thanksgivings at Plymouth, dining at the Village for Thanksgiving dinner. 

One particular year however, we decided to dine at a local country Inn near Plymouth.  It was one of the most delicious Thanksgiving meals I can remember.  A pumpkin soup that I’m still trying to re-create, a succulent stuffed roast turkey and apple cranberry dressing, and of course all sorts of delightful desserts. 

I’ve always remembered that exquisite meal, mostly because at that time I could hardly boil water, but also because of the combinations of clean fresh flavors that were so prevalent in the delectable food. 

Now that I actually cook for a living, I adore using fresh, seasonal flavors for simple and tasty weeknight meals.  Meals so yummy you could serve them to weekend dinner guests.  This pork tenderloin dish represents the flavors of the season and reminds me of those wonderful adventures exploring our Nations history and tasting the delightful regional cuisine of Plymouth. 

Keep dinner simple… Enjoy the flavors of life!

Serves 4-6

Ingredients

1 ½ lbs pork tenderloin (usually two loins in a package)

Kosher salt and fresh cracked black pepper

Olive oil

1 large apple, peeled and diced

1/3 cup dried cranberries

2 tablespoons chopped shallot

2 tablespoons chopped fresh Italian parsley, divided

1- 4 inch sprig of thyme, leaves removed and lightly chopped

1 cup apple cider

1 cup white wine (can substitute with 1 cup apple juice/cider or white grape juice)

Kitchen twine

Directions

Pre-heat the oven to 375F.

Mix together ½ cup of the diced apples with the dried cranberries, shallots, 1 tablespoon Italian parsley and chopped thyme.  Add a tablespoon of olive oil and sprinkle with salt and pepper.

Slice each tenderloin lengthwise about ¾ deep to make a long pocket.  Season the tenderloins with salt and pepper. 

Fill the tenderloins with the apple cranberry mixture and then tie with kitchen twine to hold in the filling. 

Place the stuffed tenderloins in a baking dish and drizzle each loin with olive oil.  Then drizzle with 1 cup of wine and transfer to the oven.  Roast for about 20 minutes or until the internal temperature reaches 160F.

Place the leftover filling (if you have some left) with the remaining chopped apples in a small sauce pan.  Add one cup of apple cider to the chopped apples and bring it to a simmer.  Cover with a lid and simmer on low until the apples are tender and the mixture thickens into a light compote or sauce.  Season with a little salt and pepper. 

When the pork is done, let it rest for a few minutes.  Remove the kitchen twine and slice into 8-10 slices per tenderloin. Transfer onto a platter and sprinkle with remaining Italian parsley.  Serve with the apple compote and a wild and brown rice or garlic mashed potatoes.