Seared and Stuffed Pork Loin with Sweet Apples and Onions

  • 1 2lb. pork tenderloin
  • 3 tart apples; peeled and medium dice
  • 1 medium yellow onion; medium dice
  • Fresh Parsley; chopped
  • 1 Tbsp. apple cider vinegar
  • 1 cup chicken stock
  • 1 cup apple cider
  • 3 Tbsp. unsalted butter; cold
  • Vegetable Oil, as needed
  • Fresh Cracked Black Pepper and Kosher Salt

Preheat oven to 400 degrees. Heat a sauté pan over medium heat, and cook apples and onions in a small amount of oil until tender and lightly golden. Transfer into a small bowl, toss with parsley, salt and pepper, and set aside to cool. Meanwhile, place pork loin on a cutting board point towards you. Dry thoroughly with paper towels and butterfly lengthwise to open up the tenderloin. Start by using shallow long strokes length wise, working your knife deeper with each pass, opening the tenderloin like a book. Season with salt and pepper inside and out, before stuffing with the apple onion mixture. Fold the meat closed over the stuffing and tie with butchers twine until sealed completely. In a large frying pan, heat enough vegetable oil to coat. Sear the pork on all sides until a deep golden brown color. Transfer to a baking sheet and finish in the oven. In the hot pan, add the vinegar and reduce until almost gone. Add the stock and cider and simmer until reduced to about ½ cup. Remove from heat, add butter, and swirl until incorporated. Season to taste with salt and pepper. Remove roast from oven, allow to rest for 5-10 minutes before slicing into thick medallions. Spoon cider sauce over pork and serve!