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28.9.17

Tarragon Pork Tenderloin Stuffed With Fennel and Apples



Hello Loves!

Today I bring you all a very delicious, perfect for fall, stuffed pork tenderloin. Normally, I don't care for pork. My husband, who was raised in the country in the Midwest, absolutely loves it.  A couple years ago, I made spicy pork with cheese polenta for my husband's birthday. Ever since, he's tried to goad me into making my own recipes for pork. I don't do it often and when I do, it's smothered in soy sauce and ginger and powerful flavors to hide the porky flavor from my tongue. This was one of those exceptions. A very delectable exception indeed!

The idea for this combination came when I sat down and started thinking of good dinner ideas for Fall. I knew that I wanted to make some pork to treat my husband with but I wasn't sure what to do. He suggested a pork tenderloin because it isn't terribly strong flavored in and of itself but it takes on flavors pretty well. From there, it was pretty easy to come up with the plan to butterfly the tenderloin and stuff it with good things.

Those good things I settled on were fennel and apples. The light flavor of the fennel and the sweet and crisp from the red delicious and granny smith apples are fairly common porcine companions but I decided to combine them with some butter, garlic and tarragon.

Tarragon is not usually recommended for pork dishes, to my knowledge, but it goes well with it's sweet, anise-like flavor. It helps tie in the flavors of the stuffing. And of course the garlic and butter are always welcome to the party. This makes for a wonderful trip from sweet to savory and back.

These flavors really reminded me of a Fall harvest and would go beautifully with some mashed sweet potatoes or roasted butternut squash. So what time to share better than in the first week of Fall when everything is starting to be harvested and apples are coming off of the trees.

Speaking of apples, we recently went to visit one of Chris's friends who has several apple trees in his back yard and he was only too pleased that we were clearing out the apples so he didn't have to clean them up later off of the ground. In the end, we came away with a 5 gallon bucket full of delicious red apples that are going into some future recipes for y'all to enjoy. For now, let's get to it so you can enjoy some amazing pork tenderloin!

Ingredients:
Pork Tenderloin - 1 to 2 pounds.
Fennel - 1 Cup, sliced
Granny Smith Apple - 1/2 Cup, diced
Red Delicious Apple - 1/2 Cup, diced
Garlic - 2 cloves, minced
Fresh Tarragon -  1 Tbsp., chopped finely
Kerrygold Butter - 1 Tbsp.
Salt - 1/4 tsp.

For a butter sauce to go over the finished dish, melt 2 tablespoons of butter and add 2 tablespoon of freshly chopped tarragon to a bowl. Set aside until ready.

To get started, set your oven to preheat to 375 degrees.

Then prepare your fruits and vegetables according to the above list. Take out a saute pan and melt the tablespoon of butter in it over medium-high heat. When the butter has completely melted, add the apples, fennel, garlic, 1 tablespoon of tarragon and salt. Stir often to get all of the ingredients mixed together. Saute until the apples and fennel start to turn brown on the very edges, as you can see in the photo below. When they are done, set them aside in the pan, off of the heat. The pan will keep the vegetables and fruits warm until you need them.


Now, prepare your tenderloin. With a very sharp knife, slice down the center of the tenderloin, stopping short of the last 1/2 to 1/4 inch before you cut through completely. You want to butterfly the tenderloin, not slice it in half. When you've got it cut open, transfer it to a baking tray that is lined with parchment paper. Open the tenderloin up and spoon in the fennel and apples. Then close up the tenderloin and seal it. You can either wrap it up with butcher's twine or, if you're like me and forgot to get some, you can use toothpicks like I did in the photo below.

Yeah, it doesn't look elegant but it definitely works. When you're done securing the tenderloin, flip it over onto the seam which will help the seam sear shut while it cooks.


With all of that done, go ahead and use half of the tarragon and melted butter mixture to coat the top of the tenderloin. Now it's ready for its tanning session in the lovely preheated oven!



Slide the baking tray into the middle rack of the oven and close it up, letting it cook for 25 minutes. I strongly urge you to check in on the tenderloin at about 20 minutes with a meat thermometer. Remove the tenderloin from the oven when it reaches about 145-160 degrees. Once removed from the oven, allow the tenderloin to rest for 3 - 5 minutes to recover some of the moisture.

And that does it! Make sure to pour the remaining tarragon butter over the tenderloin before serving while it's still warm. I can't wait to make another one of these, my tastebuds are already dying for another delicious dinner. Please let me know how you like it and share this with your friends if you do. Have a wonderful day!




 



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Tarragon Pork Tenderloin Stuffed With Fennel and Apples
Enjoy a delightful pork tenderloin, stuffed with harvest fruits and veggies, smothered with tarragon-infused butter.
Ingredients
  • 1 to 2 pounds Pork Tenderloin
  • 1 Cup, sliced Fennel
  • 1/2 Cup, diced Granny Smith Apple
  • 1/2 Cup, diced Red Delicious Apple
  • 2 Cloves, minced Garlic
  • 2 Tbsp. Chopped finely Fresh Tarragon
  • 3 Tbsp., melted Kerrygold Butter
  • 1/4 tsp. Himalayan Pink Salt
Instructions
Start with the tarragon butter. Take 2 tablespoons of the butter and melt it in a small pot. Add the tarragon and stir it until it's wilted into the butter.Prepare the vegetables according to the ingredient directions.Butterfly the pork tenderloin by slicing down through the middle, stopping about 1/4 to 1/2 inch before it's all the way through.Place the tenderloin, open side up, on a baking tray lined with parchment paper. Before going further, set your oven to preheat to 375 degrees.Take out a saute pan and set it on medium-high heat. Melt the remaining butter in the pan then add the remaining ingredients, including the remaining tarragon. Saute the ingredients until the apples and fennel are slightly brown on the edges. Turn the heat off and set the pan aside to let the ingredients cool slightly.Once the stuffing ingredients have cooled, spoon them into the middle of the tenderloin and wrap it up around them. Use butchers twine or toothpicks to secure the tenderloin closed and lay the tenderloin, opening down, onto the tray. Pour half of the tarragon butter over the top.Place the baking tray into the heated oven and let the tenderloin cook for about 25 minutes. Start checking the tenderloin with a meat thermometer. You want the internal temperature to be between 145 and 160 degrees.Remove the tenderloin from the oven and spoon the remaining tarragon butter mixture over it before serving.Enjoy!Nutrition (based on 1 pound tenderloin:

Calories: 225
Protein: 23.4g
Fat:11.1g
Net Carbs: 6.6g
Details
Prep time: Cook time: Total time: Yield: 4 Servings
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