Stuffing Pork Tenderloin with apples?

Di

Woke up early this morning thinking about cooking a pork tenderloin. Searched the forum for a stuffing idea and found where Mad Max had stuffed one with sauteed apples.

Does anyone else have a suggestion for a stuffing with apples?

BENTE

here you go try this http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=932

i had forgotten where i put that :laugh:

FrankC

I do one where I stuff with walnuts, goat cheese, and dried apples. I soak the apples in a nice chardonnay before using....keeps the roast nice and moist throughout!

fc

civil eggineer

While apples go well with pork, I have found stuffed anything makes it difficult to cook the meat to exact doneness as it is thiner and the stuffing may get into the way. I prefer to cook the meat seperately then add a sauce or stuffing at the table. Overcooked pork loses its wow factor pretty fast.

Capt Frank

I have done several pork roulades and thought about stuffing with some sort of apple mixture, but have not gotten around to it. Bente's post looks like a great way to go. I may add that to the Turkey/Thanksgiving menu.

RRP

Di,

I just jelly-roll cut my loin and add diced apples, cashews, raspberry chipotle sauce like this:


Then roll it back up and tie it like this:


and egg it to look like this:


Ron

bees

How long and what temp did you use? Looks great!!!

RRP

sorry I just now saw your question. I cook them direct but on a raised grate at 325° dome. When they hit 140 to 143 using my Thermapen I pull the "log" off and let it set for 5 minutes before slicing. Typically time wise that means about a 90 to 105 minute cook. I also use apple chips for smoke. This makes a very visual roast and makes a nice plated presentation.

bees

I have never cut a loin like you did can you give some tips?
Thanks

RRP

If the loin has a layer of fat trim any excess, but do leave the fat on. Place the loin fat side up on a piece of waxed paper and using a very sharp filleting knife begin to slice the loin into one continuous strip of pork about 1/2" thick. Just go slow and "peel it off.

BTW I am responding to your email with the full recipe.