Apple & Leek Stuffed Pork Tenderloin from Eating Well Recipe

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Apple & Leek Stuffed Pork Tenderloin from Eating Well
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Ingredients
14
Count
Nutrition
331
Calories
Total time
1
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 450°F.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
  3. To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
  4. Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
  5. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.
  6. Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 331.39 Kcal (1387 kJ)
Calories from fat 103.05 Kcal
% Daily Value*
Total Fat 11.45g 18%
Cholesterol 83.27mg 28%
Sodium 556.81mg 23%
Potassium 757.32mg 16%
Total Carbs 28.8g 10%
Sugars 19.98g 80%
Dietary Fiber 1.98g 8%
Protein 27.72g 55%
Vitamin C 8.8mg 15%
Vitamin A 0.1mg 4%
Iron 2.5mg 14%
Calcium 41.3mg 4%
Amount Per 100 g
Calories 92.19 Kcal (386 kJ)
Calories from fat 28.67 Kcal
% Daily Value*
Total Fat 3.19g 18%
Cholesterol 23.17mg 28%
Sodium 154.9mg 23%
Potassium 210.68mg 16%
Total Carbs 8.01g 10%
Sugars 5.56g 80%
Dietary Fiber 0.55g 8%
Protein 7.71g 55%
Vitamin C 2.5mg 15%
Iron 0.7mg 14%
Calcium 11.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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