Ingredients Jump to Instructions ↓

  1. 1/2 cup bourbon

  2. 1 cup peeled, cored, chopped apple

  3. 3/4 cup soft fresh breadcrumbs

  4. 1/2 cup chopped walnuts

  5. 2 tbsp. minced fresh parsley leaves

  6. 1/2 tsp. dried rosemary, crumbled

  7. 1/2 tsp. salt

  8. 1/4 tsp. dried sage leaf, crumbled

  9. 1 large egg, beaten to blend

  10. 784 g each 1 tbsp. butter

  11. 1 tbsp. vegetable oil

  12. 1 1/2 cups chicken broth

Instructions Jump to Ingredients ↑

  1. Stir together the bourbon and apples in a small bowl. Let stand 20 minutes. Preheat oven to 350 degrees. Place a rack in a roasting pan. Drain the apples, reserving 1/4 cup liquid. Transfer the apples to a medium bowl and stir in breadcrumbs, walnuts, parsley, rosemary, salt, sage and egg. Butterfly pork tenderloins lengthwise down the center, cutting about 2/3 of the way through. Pound meat out to 1/2 inch thick. Spread the apple stuffing over the top of the pork and roll up, starting at the long edge. Tie the pork tenderloins or seal edges with toothpicks. Heat together the butter and oil in a large skillet over medium high heat. Add the stuffed pork tenderloins and brown on all sides. Transfer the pork to the rack in the prepared pan. Stir together the reserved apple soaking liquid and chicken broth and pour the mixture over the pork. Roast pork 45 minutes, basting frequently with pan juices. Transfer pork to a platter and tent with foil. Let pork stand 5 minutes before slicing and serving.


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