Apple & Walnut Stuffed Pork Tenderloin with Dijon and Apple Wine
Apple & Walnut Stuffed Pork Tenderloin
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americasheartland.org.
Cooking tools:
- Butcher's twine
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 2 pork tenderloins (approx. 1 ½ lbs each)
- Salt
- freshly ground black pepper
- 2 tbsp Dijon mustard
- 2 large firm and tangy apples, peeled and roughly diced
- 1 large lemon (Juice)
- 2 tbsp fresh thyme leaves
- 1 cup walnut halves, finely chopped
- Safflower, grape seed or other neutral vegetable oil for drizzling
- ¾ cup apple wine or hard apple cider
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