Pork Tenderloin with Cabot Cheddar & Apple Stuffing

Category

Entrees

Servings

6

Ingredients

  • 2 tablespoons olive oil, plus more for brushing pork
  • 1 red onion, finely diced
  • 1 stalk celery, finely diced
  • 2 Cortland or McIntosh apples, cored and diced
  • 2 cloves garlic, minced
  • 2 cups day-old bread, cubed
  • ¾ cup fresh or hard apple cider
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • Salt and ground black pepper to taste
  • 8 ounces Cabot Lite50 Sharp Cheddar, grated (about 2 cups)

  • 6 (5 to 6 ounce) sections of pork tenderloin

Directions

  1. PREHEAT oven to 375°F.
  2. HEAT, in large deep skillet, 2 tablespoons of oil. Add onion and celery and cook, stirring, until tender, 5 to 8 minutes. Add apples and garlic and cook for 2 to 3 minutes longer. Add bread cubes and cider and cook until moisture evaporates and mixture becomes stuffing-like.
  3. Remove from heat; stir in herbs and season with salt and pepper. Stir in cheese and set aside to cool.
  4. SPLIT pork sections lengthwise, leaving one side attached. Open up like book. Place between two sheets of plastic wrap and pound with heavy pan or rolling pin until thin.
  5. Place one-sixth of stuffing on each piece of pork. Roll pork around stuffing and secure with toothpick. Brush each with oil and place seam-side-down on baking sheet.
  6. Roast for 20 minutes, or until thermometer inserted diagonally into center of meat registers 155°F. Let cool for 5 minutes, then remove toothpicks and slice.

Nutrition

Nutrition

per serving
Calories
434
Amount/Serving % Daily Value
Fat
20 grams
31%
Saturated Fat
6 grams
30%
Cholesterol
107 milligrams
36%
Sodium
388 milligrams
16%
Carbs
23 grams
8%
Fiber
2 grams
0%
Protein
40 grams
Calcium
245 milligrams
25%
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