We are in the midst of fall and its time to start using that oven a lot more. This Date and Apple Roasted Pork Tenderloin packs a ton of flavor especially when you stuff it. It takes on sweet flavors beautifully like California dates.
Date and Apple Roasted Pork Tenderloin
- Total Time: 65 minutes
- Yield: 4 people
Ingredients
1 large pork tenderloin
2 tablspoons unsalted butter
1 shallot
1 granny smith apples
1/2 cup port wine
8 mejool California dates (pitted and chopped)
1/4 cup dijon mustard
2 teaspoons balsamic vinegar
1 teaspoon fresh thyme leaves
kosher salt
freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- In a large saucepan over medium heat, melt butter and cook the apple and shallot until softened about 4-5 minutes. Add port wine and cook until evaporated.
- Press the apple with a potato masher to break up. Turn off the heat.
- Add the rest of the ingredients to the pan. Cook for about another minute or two. Set aside to cool.
- On a chopping board, slice the tenderloin lengthwise about ¾ of the way through the tenderloin.
- Spread the filling evenly across the tenderloin. Fold the tenderloin over and tie it up with butchers’ twine.
- Wrap the tenderloin in plastic wrap and let it set in the fridge for an hour or so or overnight.
- Place pork on a roasting rack in a pan, season with salt and pepper. Roast for about 50 – 60 minutes or until internal temperature reaches 150°F. Let rest for 10 minutes before slicing.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
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