Apple and Mushroom Stuffed Pork Tenderloin

We tried this recipe out with pork loin a few times and we were always disappointed with the result - finding it tough and dry. This stuffed pork tenderloin, in contrast, cooks quickly on the grill, allowing it to stay moist and flavorful.

Yield: about 4 servings

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Ingredients

For the pork tenderloin:

• 1 small onion, finely diced

• 2 cloves garlic, minced

• About 4 baby bella mushrooms, cleaned and finely diced (about 3/4 cup)

• 1 small, crisp apple (such as a Honey Crisp, EverCrisp, or Granny Smith), peeled, cored, and diced (about 1/2 cup)

• 3-4 fresh sage leaves, finely chopped

• 1 tablespoon coarse ground mustard

• 1 tablespoon olive oil, plus a little extra for drizzling on the pork

• 1 tablespoon butter

• 1/4 cup panko bread crumbs

• Kosher salt

• Fresh ground black pepper

• 1 (about 1 1/2 lb.) pork tenderloin

• Toothpicks

• Meat mallet (using the flat side only)

• Plastic wrap

For the sauce:

• 1 1/2 cups apple cider

• 5 sage leaves

• 2 cloves garlic, crushed

• 1 tablespoon coarse ground mustard

• 1 tablespoon of butter, softened

• 1 tablespoon quick-dissolving flour (such as Wondra flour) or 1/2 tablespoon cornstarch

Instructions

Place the toothpicks into some water to soak. Remove the pork tenderloin from the fridge to allow it to come up to room temperature while you prepare the filling.

Add the oil and butter to a medium skillet over medium heat. When the butter is fully melted and bubbling, add the onion to the skillet. Cook until translucent, about 5-10 minutes. Add the mushroom, apple, and sage to the skillet. Season with a bit of kosher salt and Cook, with frequent stirring, another 5 minutes. Stir in the garlic and mustard. Remove the mixture from the skillet into a bowl. Allow the mixture to cool while you prepare the pork tenderloin.

Begin to preheat the grill. You’re aiming for a grate temperature around 450°F.

Using a sharp knife, remove the silver skin from the pork tenderloin (a boning knife works great for this). Make an incision along the length of the pork tenderloin to butterfly it, making sure to leave about 3/4 inch intact. Open up the tenderloin and place it between two pieces of plastic wrap. Use the flat side of a meat mallet to flatten the pork tenderloin to about 1/4 to 1/2 inch thickness.

Flattened, butterflied pork tenderloin

The filling should be reasonably cool by this point. Stir the 1/4 cup of panko bread crumbs into the filling. Remove the top layer of plastic wrap from the pork tenderloin. Sprinkle with a small pinch of kosher salt and fresh ground black pepper. Place a row of the filling along the center of the pork, lengthwise, leaving about 1 inch free on each short end - make sure you’re still able to pull the two long ends together around it.

Flattened, butterflied pork tenderloin, topped with apple, mushroom, onion filling.

Bring the two long ends of the pork together and begin to thread together the long ends with the toothpicks. Try to get each toothpick through the pork at least twice. Use a few toothpicks on each shorter end to make sure no filling can escape.

Toothpicks securing the rolled, stuffed pork tenderloin.

Once you’re satisfied that the pork is secure, drizzle a little olive oil over the surface of the pork tenderloin. Spread the oil evenly over the surface and season with kosher salt and fresh ground black pepper.

When the grill is ready, place the pork tenderloin over direct heat and grill for about 25-30 minutes. Rotate the pork tenderloin by 90° about every 3-4 minutes. Once you’re at about 20 minutes into the grill time, place a probe thermometer into the meat. Remove the pork from the grill when the thermometer reads 140°F. It will continue to rise to the ideal temperature of 145°F while it rests.

Grilled, stuffed pork tenderloin.

Place the cooked pork tenderloin on a clean tray or cutting board and tent with foil while it rests. Meanwhile, begin making the sauce. In a small saucepan, combine the apple cider and garlic. Place the sage leaves in the palm of one hand and clap your hands together (this helps to release some of the oils from the herbs). Add the sage leaves to the pan. Bring the mixture to a boil. Maintain a rapid simmer for at least 5 minutes. Lift out the sage leaves. Continue to reduce at a rapid simmer for another 5 minutes. Remove the garlic and stir in the mustard. Reduce the heat to a low simmer. In a small bowl, combine the flour (or cornstarch) and softened butter to make a paste. Add the butter mixture to the cider and whisk to incorporate. Allow the mixture to simmer on low for a few more minutes. Season with salt and pepper, to taste. With softened butter, you should be able to avoid lumps in the sauce, but if you have a few, just strain the sauce before serving.

Remove the toothpicks from the pork tenderloin and slice in to about 1-inch thick pieces. Serve with the sauce.

Apple and mushroom stuffed pork tenderloin, grilled and finished with an apple cider sauce.