Pork Loin stuffed w/ Apple + Garlic Stuffing
I haven’t done pork tenderloin in a long time, but I found one for a great price. I happened to have a couple of red apples, so I decided to do some type of stuffing. It turned out amazing.
The pork was marinated in aminos, apple cider vinegar, garlic, LaFavers seasoning, rosemary, and a couple spoons of apple sauce.
Meanwhile, I caramelized half a vidalia onion, a few minced cloves of garlic, chives, and rosemary. I turned the low heat off and added a few cups of bread crumbs and the diced apples.
I cut the incision in the center and loaded it up with stuffing. I also made little slits and put some more small garlic gloves in them. There wasn’t much fat on the tenderloin, but I cut the majority of it off and put it on the side along with extra stuffing. Baked at 350 degrees for around an hour. It turned out absolutely perfect thanks a new digital thermometer. Pork is perfect at a 160 degree temperature.
I served it with toasted ciabatta bread and made pork sandwiches the next day!
