Pork Tenderloin with Cabot Cheddar & Apple Stuffing
- 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
- PREHEAT oven to 375°F.
- 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.
- Remove from heat; stir in herbs and season with salt and pepper. Stir in cheese and set aside to cool.
- 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.
- 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.
- 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.
- per serving
Amount/Serving % Daily Value
- 20 grams
- Saturated Fat
- 6 grams
- 107 milligrams
- 388 milligrams
- 23 grams
- 2 grams
- 40 grams
- 245 milligrams