- Prep time
- 30 minutes PT30M
- Cook time
- 45 minutes PT45M
- 4–6 servings
You'll be on a roll with this scrumptious showstopper! Try serving it with our Fuji Apple Slaw for an extra elegant meal.
- 2 cups fresh apple cider
- 1 cup beef broth
- 1 tablespoon butter
- 1 red onion, sliced thin
- 2 Granny Smith apples, small diced
- 1 cup dried cherries
- 1 cup rum
- ¼ cup Panko bread crumbs
- 4 large fresh sage leaves, sliced thin
- 2 pork tenderloins, trimmed
- 2 tablespoons canola oil
In a small saucepan over high heat, reduce the apple cider until it has a syrupy consistency and there is about ¼ cup of liquid left. Turn off the heat and whisk in beef broth. Set aside to cool.
In a large skillet over medium-low heat, melt the butter and add the onions. Cook the onions, stirring occasionally, until caramelized, about 30 minutes. Add the apples and dried cherries, remove from heat, then add the rum. Place back on the heat until almost all the rum has evaporated. Stir in the bread crumbs and sage, remove from heat and let cool to room temperature.
Butterfly the pork tenderloins and open. Place plastic wrap over the meat, then pound to flatten. Remove plastic wrap and spread the cooled apple mixture flat on the pork, leaving a ½-inch border around the edge. Roll as you would a jelly roll, then tie with butcher's twine every 2 inches.
Heat the oven to 350°F.
Heat the oil in a large, oven-safe skillet over medium-high heat. Sear the pork rolls on 3 sides for 1–2 minutes per side. Turn the rolls onto the unseared side and transfer to the oven. Roast until the internal temperature reaches 140–145°F, about 35–40 minutes. Remove pork rolls from the pan onto a cutting board and tent with foil.
To make the jus, place the skillet back on medium-heat and deglaze with the apple cider mixture, making sure to scrape all the brown bits off the bottom of the pan.
Slice the stuffed pork and serve drizzled with jus.
Techniques used in this recipe:
- roast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire.
- julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
- deglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing.
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
caramelization: the process of browning sugar in the presence of heat. The temperature range in which sugar caramelizes is approximately 320 to 360F. This method is also applied to fruits and vegetables in which the natural sugars present "caramelize" during a slow period of cooking over low heat.
butterfly: to cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.
This fruity varietal is the most extensively grown of the three Champagne grapes.
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.