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