Pork Tenderloin With Apple Fennel Stuffing

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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