Apples, Bacon and Blue Cheese — Oh My!

It’s challenging to feed a large family on a budget without resorting to the classic casseroles. We tend to eat more than our fair share of chicken and I’ve decided that this family is taking a break from pasta. So I really wanted to make something for dinner that we haven’t had in a while, just to mix things up.

The had a reasonable price on pork tenderloin, which is typically a pretty lean meat. My decision was made: pork tenderloin. I began to formulate a plan.

There are several ways to prepare a pork tenderloin. For instance, to make pork piccata, the loin is cut up into pieces and pounded thin, battered and fried. I’ve made this several times, served up with a buttery-lemon sauce. It’s always a hit, but the fact that it’s breaded and fried made me reluctant to prepare the tenderloin this way, for now.

Pork tenderloin is fabulous stuffed with every variety of meats, cheeses and vegetables. The combinations are limitless, from sausage and mushrooms with roasted red pepper, to a bread stuffing with artichokes and goat cheese. I began to get excited about stuffing the tenderloin, partly because the meat will be baked (not fried), but also because I can get creative with the stuffing ingredients. 

I decided to go with what I had in the house already — onion, apple, a little bit of bacon and some blue cheese for the “glue” and creaminess. The only special ingredient that kicks this stuffing up a notch is fresh rosemary. Whatever the dish, just adding one fresh herb always brightens it up, and rosemary works really well with pork.

The end result of my little experiment was delicious and the dinner table was quiet for at least 6-7 minutes of contemplative appreciation. I served it alongside a heaping portion of garlic mashed potatoes and a balsamic reduction, but a blue cheese sauce or pan gravy would have been delicious also.

Here is my recipe for baked stuffed pork tenderloin with apples, bacon and blue cheese. Enjoy!

Bakes Stuffed Pork Loin

• 4 lbs. pork tenderloin
• salt and pepper
• 4 oz. blue cheese
• 4 strips bacon
• 1 apple
• 1 medium onion
• 3 tsp. garlic

Directions:

Butterfly the tenderloin so it lays flat, 1/2 inch all around, set aside. Chop the bacon into chunks and pre-cook to slightly crispy, press with a paper towel to blot the grease, set aside.

Prepare the stuffing by heating about 2 tablespoons of olive oil in a saute pan or use some of the bacon fat. Add diced onion and garlic, after 1-2 minutes add diced apple, salt and pepper to taste. Add blue cheese to mixture and finely chopped rosemary to the pan, mix it in well. Now spread the stuffing mixture evenly over the flattened tenderloin.

Jellyroll the tenderloin and tie it with butchers string. In my case, the tenderloin was (unexpectedly) in two small pieces, so I opted to sandwich the stuffing between the the two butterflied portions of tenderloin. If you don’t have string, use toothpicks or skewers to secure the meat. Salt and pepper the meat.

Brown the tenderloin on all sides on medium heat, including the ends, in a stainless or cast iron pan. Place browned tenderloin in a baking pan in a pre-heated 350-degree oven for 35 minutes, or until internal thermometer reads 160. My thermometer is mysteriously missing — I had to guess, but 35 minutes did the trick. Let the meat rest for at least 15 minutes before cutting into it.

* For the balsamic reduction, simply heat 1/2 cup of balsamic vinegar in a small pot on the stovetop to boiling, reduce heat and let simmer, reducing the liquid to 1/3 of the heat. The water will evaporate out leaving a sweet, syrupy sauce. For added sweetness, add 1 teaspoon of honey.

Slice tenderloin into 1-inch slices, drizzle with balsamic and serve with roasted or mashed potatoes, long grain brown rice or roasted vegetables. Enjoy!