Pork Tenderloin with Cabot Cheddar & Apple Stuffing

servings: 6

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Ingredients

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.

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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.