Wild Rice Dried Blueberry Stuffed Pork Tenderloin With Watercress Apple Salad And Apple Cider Vinaig

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons shallots, minced
• 1/2 cup Granny Smith apple, grated
• 1 tablespoon tarragon, minced
• 1 cup onions, brunoise
• 1/2 cup celery, small diced
• 1 tablespoon garlic, minced
• 1 bay leaf
• 1 teaspoon thyme leaves
• 1/2 cup white wine
• 1 cup wild rice, cooked
• 1 cup dried blueberries
• 2 pork tenderloins
• 1 tablespoon fresh oregano
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Salad
• 4 cups watercress, stemmed
• 2 cups Frisee, torn
• 1 cup Fuji apple, julienne
• Salt and freshly ground black pepper, to taste
• 1/2 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 3 tablespoon apple cider
• 1 tablespoon shallot, minced
• Balsamic glaze, for garnish