My friend Kristin Graves told me she loved rhubarb sauce with pork and that got my brain whirling like a tornado. When it landed, I decided this Rhubarb and Apple Stuffed Pork Tenderloin would be a very tasty test of Kristin’s theory. I’ll be forever grateful to her for the inspiration because we all thought this dish is good enough to become a new classic to add to our regular supper rotation – especially when we entertain.
I hope you’ll give it a whirl. Just a head’s up – you’ll need to make my recipe for Overnight Rhubarb Sauce ahead of time but once you do that, this will come together with ease.
Rhubarb and Apple Stuffed Pork Tenderloin
You’ll need to make my Overnight Rhubarb Sauce ahead of time. Then the recipe comes together with ease and you’ll love every moist and delicious bite. Though I made this in spring, if you freeze rhubarb from your crop or from the farmers’ market, this will also taste great in the fall or winter – during apple season.
- Prep Time: 20 minutes
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Pork
- Method: saute and bake
- Cuisine: Canadian
Ingredients
For the stuffing:
1 teaspoon butter
1 teaspoon olive oil
2 small shallot, diced
1 small apple, cored and diced with the skin on
2 rhubarb stalks, diced
1 teaspoon dried sage
½ teaspoon summer savoury
½ teaspoon thyme
⅓ cup bread crumbs
For the Pork:
2 pork tenderloins (about ¾ lb each)
2 teaspoons olive oil
½ cup red pepper or currant or apple jelly, melted in a saucepan
For the sauce:
½ cup white wine
½ cup vegetable or beef broth
1 teaspoon Dijon mustard
2 cups Overnight Rhubarb Sauce
Instructions
To make the stuffing:
- Melt the butter and add the olive oil in a skillet over medium heat before stirring in the shallots. Let them cook until translucent and then add the apples, rhubarb, sage, savoury and thyme and cook and stir until the fruit is soft – 5 to 8 minutes. Transfer to a bowl and stir in the breadcrumbs. Set Aside.
To make the pork and sauce:
- Preheat the oven to 375℉
- Trim the pork tenderloins of excess fat and silver skin membrane.
- Slice them in half lengthwise, leaving ¼ inch intact then open each like a book and pound them flat.
- Spread the stuffing down the middle – keeping it an inch from the edge.
- Tuck the ends in and bring each tenderloin together, tying them up with string.
- Heat the olive oil in a large skillet on medium-high heat and add the tenderloins. Turn them every 5 minutes or so until they are brown on all sides. (Tip: You know when to turn them, because they will lift easily when enough browning has happened. You never need to pull them, when they are ready to turn, they’ll lift easily). Turn off the pan and set it aside for now.
- Transfer the tenderloins to a rack on a roasting pan, coat with the melted jelly and roast for 25 minutes or until juices run clear and the meat is no longer pink inside. Let the meat rest while you make the sauce.
- Bring the skillet to heat on medium-high again and when hot, pour the wine in and use a wooden spoon to remove any browned bits. Stir in the stock and Dijon mustard and the Overnight Rhubarb Sauce.
- Remove the string from the tenderloins, cut into ⅓ inch slices.
- Enjoy with the rhubarb sauce, some new potatoes and an asparagus stir fry or your favourite spring vegetables.
Keywords: pork tenderloins
