Good Evening Everyone!
I have few more products to review. My favorite of all kitchen utensils are gadgets! Things that you see and just think “why didn’t they think of that sooner??” These products definitely invoke that thought with me. To test them out, we have a wonderful recipe that reminds me of the upcoming holidays and cooler weather. Apple Stuffed Pork Tenderloin with an apple juice au jus.
I have a trio of gadgets here, from left to right:
The Food Loop $10.00
Isi Basics Mini Measuring Cup – $4.00
Digital Color Alert Timer – $17.50
The food loop is a really handy reusable item to have. I used it in the recipe below to tie a stuffed pork tenderloin. The silicone straps held in place through pan frying and baking and came out without a mark on them. Love this item! The mini measuring cup can hold up to 4 tablespoons and washes super easily in the dishwasher or by hand. The timer is pretty neat. ^.^ I love how the light changes colors closer to the end of time. However I had a tough time turning the light off, I thought it was an easy button and kept trying to hit the top. That is what I get for not reading the instructions.
Apple Stuffed Pork Tenderloin
You Will Need:
1, 2 lb Pork Loin Roast
1 Tbl Butter
2 Apples, Gala or Granny Smith
1 Cup Dried Cranberries
1 Cup Apple Juice
1 Red Onion, Julienne
1 Cup of diced mushrooms
1 tsp Dried Sage
1/4 Cup Panko Bread Crumbs
2 Cups Apple Juice
1 Cup Water
1 Cup Beef Broth
Let’s Get Started!
In a small saucepan over high heat, bring the apple juice and the beef broth to a boil, then lower the heat and simmer to reduce until it has a syrupy consistency. You will have about ¼ cup of liquid left. When done, turn off the heat, add the water. Set aside to cool.
While sauce is reducing, melt butter in a large frypan over medium-high heat. Add the onions and sauté; when the onions start to brown around the edges, turn the heat down to medium-low and caramelize, stirring frequently. When the onions are a nice dark brown, add the apples, mushrooms, and craisins and then add the 1 cup apple juice. Cook until almost all of the apple juice has boiled away. Add the breadcrumbs and sage; stir in and allow to cool.
Using your longest, sharpest knife, butterfly the pork loin by starting at the bottom of the roast and cutting lengthwise about 1/2 inch from the cutting board. Pull the roast away from your knife, opening it like a book. Repeat this process by starting at the end of your last incision, be careful not to cut all the way through the meat. You should have a relatively flat piece of meat, but if it is not you can pound it to a uniform thickness with a meat mallet.
When the apple-and-onion mixture has cooled, stuff the pork loin with the mixture, pressing it flat on the entire surface of the pork. Make sure to leave about a ½-inch border with no stuffing; otherwise when you roll it, it will come out the sides. Roll the roast into a jelly-roll shape. Tie it with butchers twine (Or Food Loops).
Preheat the oven to 350°F.
Preheat a large fry pan to medium-high heat.
Brown the roast in canola oil on three sides for 3-5 minutes each or until the roast is a nice golden-brown. Place on the unseared side and slide the whole pan into the oven. Roast for 35-40 minutes or until the internal temperature reaches 140-145°F. Remove from the pan and allow it to rest while you complete the pan jus.
Place the pan on medium-heat and deglaze with the apple cider mixture; make sure to scrape all the brown bits off the bottom of the pan. Slice the roast and serve with a healthy portion of the jus and enjoy!