Friday, April 12, 2013

Blue Cheese & Apple Stuffed Pork Tenderloin

Who wants a fancy-but-easy recipe? Because I have one for you!

I first made this for our Jeff-and-Katie Christmas dinner in 2011, and it's so good! I adapted a recipe that Jeff's Grandma gave me, and we really like it! So if you like blue cheese, you've got to give this one a try!

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Recipe adapted from one Jeff's grandma gave me.
1 pork tenderloin (two halves; about 2 lbs total)
4 tbsp butter
2 large apples (I suggest Braeburn), cut into 1/2 inch pieces
1/2 medium onion, chopped
1 stalk celery, finely chopped
1/2 cup chopped pecans
1 1/4 cup corn bread stuffing crumbs
5 oz blue cheese crumbles
1. Preheat oven to 450. Cut almost all the way through each tenderloin lengthwise. Spread the sides apart and flatten. 
2. Melt butter in a large skillet. Add apple, onion, and celery. Cook and stir until apples and vegetables are crisp-tender (about 4 minutes). Remove from heat and stir in pecans, stuffing crumbs, and half the cheese. Mix well.
3. Place tenderloins into a lightly-greased or foil-lined shallow roasting pan, cut side up. Spoon stuffing mixture over the tenderloin and press lightly to hold in place.
4. Bake 25 minutes, or until a meat thermometer reaches 150 degrees when inserted in the center of the tenderloin. Check it with 10 minutes to go, and if the stuffing is getting dark, put a piece of foil over the top.
5. Sprinkle remaining cheese over stuffing. Let stand for 10 minutes, then slice and serve!

(sautéing apples, celery, and onion)

(stirring in pecans, stuffing, and cheese)

(stuffing mixture is ready!)

(split tenderloins)

(all finished!)



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