Apple and Leek Stuffed Pork Tenderloin

Apple and Leek Stuffed Pork Tenderloin (Adapted from Eating Well)

For the pork

2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 cup chopped leek
1 large sweet apple, chopped
1 teaspoon chopped fresh thyme
3/4 teaspoon salt, divided
3/4 teaspoon fresh ground pepper, divided
1 pound trimmed pork tenderloin

For the sauce

1/2 cup applejack
1 whole thyme sprig
2 garlic cloves, crushed
2 cups apple cider
2 teaspoons cornstarch
2 teaspoons Dijon mustard

To prepare the pork

Preheat oven to 450 degrees.

In a large skillet, heat 1 tablespoon oil over medium. Add chopped leek - cook, stirring often, until leek just begins to soften, about 4 minutes. Stir apple, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the apple begins to soften, about 2 minutes. Remove from the heat and scoop mixture into a bowl to cool - wipe out the pan and set aside.

Place tenderloin on cutting board and butterfly by slicing lengthwise through the center of the meat, stopping just short of the opposite edge. Open the halves of the pork and lay a sheet of plastic wrap on top. Pound pork until it is evenly 1/4" thick.

Spread cooled apple mixture down the center of the pork, making sure to leave a clean 1" border around the edges. Fold in about 1" of the two short ends of the pork - then roll it up, jelly roll style, starting on one long side, to enclose the filling. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Use the string to then tie it crosswise at 2" intervals.

Brush pork with 1 teaspoon oil, then season with remaining salt and pepper.

Heat remaining tablespoon oil in the same skillet used above over medium-high heat. Place tenderloin into the skillet - reduce temperature down to medium and brown pork roast on all sides, about 4 minutes total. Transfer pork to a rimmed baking sheet coated with cooking spray. Place into the oven and roast until an instant-read thermometer registers 145 degrees, about 12 to 15 minutes. Remove from the oven and place pork on a clean cutting board to rest for 5 to 10 minutes (reserve any juices on the baking sheet for the sauce).

To prepare the sauce

Meanwhile, place skillet back over medium-high. Add applejack, whole thyme sprig and crushed garlic. Bring mixture to a boil and cook, stirring, for 1 minute.

In a small bowl, whisk together cider and cornstarch. Whisk mixture into the skillet - bring back to a boil and cook, stirring occasionally, until thickened and reduced by just over half, about 8 to 10 minutes. Remove from the heat - remove thyme sprig and garlic. Whisk in mustard and any juice from the baking sheet. Slice pork and serve with the sauce.

Makes about 4 servings.

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