Elevate your holiday feast with this flavorful Stuffed Pork Tenderloin, where tender pork meets a savory stuffing of fresh herbs, collard greens, and crispy bacon. Finished with a tangy apple sauce and caramelized apples, it’s a dish that’s sure to impress your guests and bring everyone to the table.
Stuffed Pork Tenderloin
Makes 8 to 10 servings
Ingredients
- 2 (1½-pound) pork tenderloins
- 2 teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- ½ cup chopped red onion
- ¼ cup chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 4 large collard greens, stemmed
- 16 slices thick-cut bacon
- 5 small apples, halved
- 2 cups apple juice
- ½ cup apple cider vinegar
- ¼ teaspoon crushed red pepper
- Garnish: fresh rosemary sprigs
Instructions
- Place tenderloin lengthwise on a cutting board, with one short end closest to you. Holding your knife parallel to bottom of tenderloin, make a lengthwise cut along bottom third of one long side, cutting to within ½ inch of other long side.
- Open meat at incision as if you were opening a book. Again, holding your knife parallel to cutting board, with blade facing thicker side, make another lengthwise cut into thicker side of tenderloin, cutting to within ½ inch of opposite side.
- Again, open meat at incision as if you were opening a book. Repeat with second tenderloin. Sprinkle evenly with 1½ teaspoons salt and black pepper. Sprinkle red onion, parsley, and chopped rosemary on top, and place collard greens flat on top. Working with one at a time, starting with one long side, tightly roll up meat and filling. Wrap bacon around outside of each tenderloin.
- Preheat oven to 375°. Line a rimmed baking sheet with foil.
- In a 12-inch skillet, cook tenderloin over medium heat, turning occasionally, until bacon is browned on all sides. Place pork on prepared pan.
- Bake until an instant-read thermometer inserted in thickest portion registers 145°, 15 to 20 minutes, or to desired degree of doneness. Let stand for 10 minutes before slicing.
- Heat same skillet over medium heat. Add apples, cut side down. Cook, without stirring, until browned. Remove apples from skillet, and drain any excess bacon drippings from skillet.
- Add apple juice, vinegar, red pepper, and remaining ½ teaspoon salt to skillet, and bring to a boil. Reduce heat, and simmer until liquid is reduced and coats the back of a spoon. Serve over pork with apples. Garnish with rosemary sprigs, if desired.
