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A lovely autumn-inspired entrée,
perfect for a small dinner.
Stuffed Pork Tenderloin
with Apple-Marsala Sauce
- 2 pork tenderloins (about 1 1/2 pounds
total)
- Salt and freshly ground pepper to taste
- 1 cup finely chopped peeled Granny Smith
apple
- 2 cloves garlic, finely minced
- 1/2 teaspoon ground ginger
- 2 tablespoons chopped fresh flat-leaf
parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 cup day-old bread crumbs (very fine)
- 1 large egg, beaten
-
- Apple-Marsala Sauce:
- 2 tablespoons butter
- 2 Granny Smith apples, peel, cored and
chopped
- 2 tablespoons granulated sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup Marsala wine
- Preheat oven to 350°F (175°C). Grease
a 13 x 9 x 2-inch baking pan. Set aside.
- Trim the excess fat and silver skin off
the tenderloins. Cut 2-inches of meat off the small end of each tenderloin. Finely chopped these end
pieces and set aside. Butterfly each tenderloin
so they lay open, flat and even. Season with salt and pepper.
- In a bowl, mix together the chopped pork,
apple, garlic, ginger, parsley, salt, pepper, paprika,
bread crumbs and the beaten egg. Divide this
mixture between the flattened tenderloins. Spread
mixture evenly and roll tenderloins as for a jelly roll. Secure
each with toothpicks.
- Place stuffed tenderloins in prepared
baking dish and roast for 30 minutes or until the juices
run clear. Do not over cook or the
pork will become dry.
- To prepare sauce: Melt
the butter in a saute pan add the chopped apple, cinnamon, nutmeg
and sugar and cook for 2 minutes. Add the
Marsala wine and cook for an additional 2 minutes.
- To serve, slice each pork tenderloin into
8 slices. Place 4 slices of the stuffed pork tenderloin
onto 4 plates and top with the Apple-Marsala
Sauce.
Serves 4.
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