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Apple Stuffed Pork Tenderloin
Stuffed Pork Tenderloin with Raspberry Adobo Fig Sauce -@plate_and_pen

Recipe

Prep time 20mins
Cook time 35mins
Yield: Serves or Makes 4
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ingredients

  • 1 large butterflied Pork Tenderloin
  • 1 sliced Mozzarella Ball
  • 7 pinches Ricotta Chunks
  • 2 tablespoons fresh Thyme
  • 2 tablespoons dried Sage
  • 1 tablespoons Smoked Paprika
  • 1 tablespoons Black Pepper
  • 1 tablespoons Onion Powder
  • 1 teaspoons Cayenne
  • 1 tablespoons Light Brown Sugar
  • 1/3 cups Granny Smith Apple
  • shredded Red Cabbage
  • 2 tablespoons Olive Oil
  • 1 tablespoons minced Garlic
  • 2 teaspoons Adobo Sauce
  • 2 pints fresh or frozen Raspberries
  • 1/2 cups Apple Cider Vinegar
  • 1/2 teaspoons Salt
  • 2/3 cups Light Brown Sugar
  • 4 skinned Figs

Method

  • Step 1

    Set oven to 350°F.

  • Step 2

    With butterflied, rolled out loin, apply dry rub to meat.

  • Step 3

    Place the sliced mozzarella and ricotta cheese evenly over the meat.

  • Step 4

    Add sage and thyme over cheese then apples.

  • Step 5

    Roll up until log shaped. Wrap in butchers twine and sear on all sides, 2 minutes each. Cook in oven for 35 minutes.

  • Step 6

    (While pork is cooking) For sauce, heat oil for 2 minutes and add garlic and salt/pepper.

  • Step 7

    Add adobo sauce.

  • Step 8

    Simmer and add raspberries/figs until broken down to a sauce.

  • Step 9

    Add apple cider vinegar, salt and sugar and bring to boil.

  • Step 10

    Remove from heat and strain out raspberry seeds and fig parts.

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