Apple, Cranberry and Cornbread Stuffed Pork Tenderloin with Apple Cider Glaze

Ingredients

• 2 pork tenderloins cleaned and butterflied
• 4 cups cornbread (preferred brand prepared according to instructions)
• 1/4 cup diced onion
• 1/4 cup diced celery
• 2 tart apples cubed
• 1/4 cup dried cranberries
• 4 tablespoons butter
• 1 egg
• 4 quarts apple cider reduced by half to make 2 quarts
• 4 sprigs fresh thyme twigs
• kosher salt and black pepper (as preferred)

Instructions

1. 1
   Preheat oven to 350°.
2. 2
   Sauté onions and celery in 2 tablespoons of butter until translucent.
3. 3
   Add apples, cranberries, and leaves from 1 sprig of thyme.
4. 4
   Mix sautéed items into cornbread, adding the egg and enough cider reduction to achieve desired consistency.
5. 5
   Spoon stuffing mixture into butterflied tenderloins. Tie tenderloins closed with butcher’s twine.
6. 6
   Salt and pepper the outsides and sear in a skillet turning until all sides have browned.
7. 7
   Place in oven for 25-30 minutes.
8. 8
   Ladle apple cider reduction over meat after 20 minutes and add thyme stems to pan.
9. 9
   Remove from oven once done and allow to rest for 5 minutes.
10. 10
    Remove twine using scissors and slice tenderloin into medallions.
11. 11
    Spoon extra cider over top or drizzle on plate.