"Stuffed Pork Tenderloin with Raspberry Adobo Fig Sauce"
Apple Stuffed Pork Tenderloin
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Prep time 20mins
Cook time 35mins
Serves or Makes: 4
Recipe Card
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.