In the South, apples and pecans are often combined to make all sorts of salads, breads, and stuffings, and when a little honey (still another nod to the incurable Southern sweet tooth) is added, as in this subtle stuffing for roasted pork tenderloins, the flavor is nothing less than sublime. What I like to do is roast also a few small unpeeled new potatoes right next to the tenderloins, cut them in half, and saturate the tops with enough butter to run off onto the plates and provide a “sauce” for bites of pork.
This recipe is excerpted from Pig: King of the Southern Table.
In a small bowl, combine the apples, pecans, scallions, honey, and salt and pepper, stir till well blended, and set aside.
Rub the tenderloins well with the oil and place on a work surface. With a sharp knife, cut a pocket lengthwise in each tenderloin to within about 1/2 inch of the other side, fill the pockets with equal amounts of the apple and pecan mixture, tie the tenderloins with butcher’s twine to close the pockets securely, and season both with salt ad pepper. Transfer the tenderloins to a large, heavy rimmed baking pan and roast till tender, about 30 minutes. Remove from the oven, discard the twine, and let stand for about 10 minutes before carving and serving.
Serve with Maple Pan-Roasted Baby Carrots.
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My family really likes this! I also thought it was a little bland the first time I made it. Since then, I add either chopped fresh jalepeno or jarred jalepeno and it gives it the kick it needs!
I agree that this is a rather bland recipe. I think the suggestion of a maple sauce/glaze is an excellent one, and would really help the flavor.
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