- 3 tablespoon olive oil
- 3 tablespoon shallots, minced
- 1 cup onions, brunoise
- ½ cup celery, small dice
- 1 tablespoon garlic, minced
- 1 bay leaf
- 1 teaspoon thyme leaves
- ½ cup white wine
- 1 cup wild rice, cooked
- 1 cup dried blueberries
- ½ cup Granny Smith apples, grated
- 1 tablespoon tarragon, minced
- 2 pork tenderloin
- 1 tablespoon fresh oregano
- 1 tablespoon Dijon mustard
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Salad and Apple Cider Vinaigrette Ingredients
- 4 cups watercress, stemmed
- 2 cups frisée, torn
- 1 cup Fuji apple, julienned
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 3 tablespoon apple cider
- 1 tablespoon shallot, minced
- Salt and freshly ground black pepper, to taste
- Heat the olive oil in a large sauté pan. Add the shallots, onions, celery, garlic, bay leaf and thyme, and cook until soft over medium-low heat, about 15 minutes; you want a deep caramelization of the vegetables.
- Add the white wine, turning up the heat to medium, and cook until the pan is near dry and the wine has almost completely cooked off.
- Remove from heat and pour into a large bowl containing the cooked wild rice, dried blueberries, grated Granny Smith apple, and minced tarragon.
- Stir well. Chill and reserve.
- To stuff the pork tenderloin: Clean off any silver skin from the pork tenderloins and slit the pork lengthwise. Slit each side again so you are opening the tenderloins like a book.
- Season the pork with oregano, mustard, salt and pepper. Stuff each pork tenderloin gently with about 1 cup of the stuffing and tie like you would a roast.
- Season again and set aside in the refrigerator to marinate for 2 hours.
Pork Tenderloin Instructions
- Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Sear pork on all sides to create nice color. Remove from pan with tongs and place on a rack on a sheet pan.
- Bake at 400° F for 10 minutes, or until the internal temperature reaches 160° F.
- Remove from the oven and let rest in a warm area for at least 8 minutes before slicing.
- While the pork is cooking, combine the ingredients for the apple cider vinaigrette.
- Toss the salad ingredients and dress with vinaigrette.
- Slice pork and serve slices next to a small salad.
- Garnish with balsamic glaze.
Number of servings (yield): Serves 8 people