Pork Tenderloin Stuffed with Brandied Apples
A pig lover's delight, bacon wrapped tenderloin stuffed with a combination of brandy soaked dried apple, onion, and fresh herbs served on a bed of Bacon Fat Lentils.
You can't go wrong with apples and pork, but throw in some brandy, wrap the whole thing up in smokey bacon, and you've got yourself a real treat.
Ingredients:
- 1/4 cup coarsely chopped dried apple
- 1/4 cup brandy
- 1 tablespoon butter
- 1 small onion - finely chopped (about 1/4 cup)
- 1 small Granny Smith apple - peeled, cored and chopped
- 1 teaspoon chopped fresh sage
- 1 teaspoon fresh thyme
- One small pork tenderloin (400-450 grams)
- 6 slices smoked bacon
- 1 tablespoon vegetable oil
Method:
Soak the dried apple in the brandy for 10-15 minutes.
Meanwhile, in a small skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until softened and beginning to lightly brown.
Add the Granny Smith apple and continue to cook for another 3-4 minutes until softened.
Next add the dried apple and brandy and continue to cook for another minute or so, until any remaining brandy has been evaporated.
Transfer the mixture to a bowl to cool.
Preheat the oven to 425°.
To create a pocket for the brandied apple filling, insert a long thin knife or a sharpening steel into the thick end of the tenderloin. Slide the blade (or steel) through the length of the tenderloin and roll the meat to widen the hole slightly.
A piping bag makes quick work of stuffing the pork. Fill the piping bag and insert the tip into the opening in the tenderloin and squeeze the filling down the length of the center of the meat. Alternatively, a small spoon will work too, but it's a little more fiddly.
Wrap the tenderloin with the slices of bacon and secure using toothpicks or kitchen twine.
In a large ovenproof skillet, heat the oil over medium-high heat and add the tenderloin. Cook the meat, turning frequently, for 8-10 minutes, or until the bacon begins to crisp.
Transfer the skillet to the oven and continue to cook for 10-12 minutes.
Remove the skillet from the oven and let the meat rest for 5 minutes or so before slicing.
Bacon Fat Lentils
Ingredients:
- 2 slices smoked bacon - cut into 1/2 inch slices or lardons
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 1 large carrot, finely minced (about 1/2 cup)
- 1 clove garlic, chopped
- 1 cup green lentils
- 2 cups chicken stock
Method:
Thoroughly rinse the lentils.
Over medium heat, in a heavy bottomed saucepan, cook the bacon lardon until crisp. Remove the bacon with a slotted spoon, and set aside.
Add the onions to the bacon fat and cook, stirring occasionally, until softened, about 5 minutes.
Add the carrot and garlic, and continue to cook for another minute or two.
Add the lentils and toss to coat in the bacon fat.
Add the stock, increase the heat to high, and bring to a boil. Once it comes to a boil, reduce the heat to low, cover, and let simmer for 30-40 minutes, until the lentils are soft and liquid has been absorbed.
Remove from the heat, add the cooked bacon, and give the mixture a good stir. Let the lentils sit, covered, for 5-10 minutes before serving.
What to drink?
"The combination of pork, smoked bacon, apples & earthy lentils cries out for a Riesling wine.
Fortunately for us Nova Scotians, we don't have to look beyond our own borders to find a wine that pairs nicely with this dish. Gaspereau Vineyards Riesling is my pick."
-resident wine geek Chris Makin
