Prep 25 mins
Cook 50 mins
This wonderful recipe, originally published in Homemakers Magazine, marries two highly complimentary flavours, pork and apples, into a scrumptious dish which I often make for dinner parties.
- 1 1⁄2 lbs pork tenderloin
- 4 slices bacon, cut into halves
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3⁄4 cup celery, finely chopped
- 2 apples, unpeeled and shredded
- 1 tablespoon red currant jelly
- 1⁄2 teaspoon fennel seed
- black pepper
- 1⁄4 cup dry breadcrumbs
- To make the stuffing, melt the butter in a large saucepan and saute the onion and celery for 3 minutes, until slightly tender.
- Stir in the apple, jelly, fennel seeds, salt and pepper.
- Cook for about 5 minutes, stirring often, until the apples are tender and most of the liquid has evaporated.
- Remove from the heat and stir in the breadcrumbs.
- Cut the tenderloins lengthwise but do not cut right through; the meat should open like a book.
- Between sheets of waxed paper, lightly pound the meat with a cleaver or rolling pin to flatten slightly.
- Spread the stuffing down the cut side of the meat.
- Fold the narrow ends of the tenderloins into the stuffing and fold the sides together, gently shaping into a round shape.
- Wrap the bacon slices around the outside and secure with metal skewers or string.
- Place on a rack in a roasting pan.
- Bake in a preheated 325 degree F oven for about 50 minutes or until the juices run clear when the meat is pierced with a knife.
- If crisp bacon is desired, broil briefly.