Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Apple & Sausage Stuffed Pork Tenderloin

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium

Ingredients

For the pork tenderloin:
1 Tablespoon olive oil
1 large shallot, minced
1/4 lb. gf breakfast sausage (bulk - or casings removed)
1 Granny Smith apple, peeled, cored and diced
1 garlic clove, minced
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh sage, chopped
1/2 cup kale, rib removed and leaves finely chopped
4 ounces goat cheese, at room temperature
Salt and freshly ground black pepper
2 1-lb. pork tenderloins
6-8 slices of gf bacon

For the sauce:
1 Tablespoon olive oil
1 garlic clove, minced
1 Granny Smith apple, peeled, cored and diced
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup gf Chicken Stock
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh sage, chopped

Directions

In a large skillet, heat the olive oil over medium high heat. Add the shallots; sauté until tender, about 2 minutes. Add the sausage and cook, breaking up the large chunks, until cooked through, about 3-4 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 3 minutes. Stir in the kale and cook until wilted. Transfer the mixture to a medium bowl and let cool to room temperature. When cool, stir in the goat cheese and seaon to taste with salt and freshly ground black pepper.

Prepare a grill.

Using a long thin knife, cut a 1 inch wide pocket through the center of each tenderloin (use the handle of a wooden spoon to widen the pocket, if necessary). Fill the pork tenderloins with the stuffing, poking it into the pocket with a wooden spoon. Season the outside of the tenderloin with salt and freshly ground black pepper. Wrap the bacon strips around the outside of each tenderloin (if necessary secure with kitchen twine).

Grill the pork tenderloins over medium high heat, turning about 4 times, until browned evenly on every side, about 25 minutes or until the internal temperature of the pork reaches 140°F. Transfer the pork tenderloins to a cutting board and tent loosley with foil.

Meanwhile, make the sauce. In a medium saucepan, heat 1 tablespoon of olive oil. Add the garlic and sauté for 30 seconds. Add the apple, cider, wine, chicken stock, thyme and sage and simmer until the apple softens, about 8 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Return the sauce to the saucepan and boil until it coats the back of a spoon, about 5 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.

To serve, slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Drizzle the sauce around the meat and serve.

Recommended Tools