Serves 8
70 min
Maple-Glazed Stuffed Pork Tenderloin
Recipe GLPR3800568b11cbbf
Succulent pork tenderloins butterflied and filled with a savory-sweet stuffing of dried fruits, pecans, and aromatic vegetables, then wrapped in bacon and glazed with a maple-pear reduction. This elegant main course delivers sophisticated flavor with a beautiful presentation.
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Ingredients
2 Fresh apples
1 cup Dried figs, chopped
1 cup Dried apples, chopped
1 cup Dried bread crumbs
½ cup Celery, chopped
½ cup Pecans, coarsely chopped
4 Scallions, chopped
¼ cup Maple syrup for stuffing
¼ cup Pear nectar for stuffing
2 Pork tenderloins
Salt
Freshly ground black pepper
8 Bacon slices
¼ cup Maple syrup for glaze
¾ cup Pear nectar for glaze
Directions
Prepare the stuffing: Peel, core, and finely dice the fresh apples. In a large bowl, combine the diced fresh apples, chopped dried figs, chopped dried apples, bread crumbs, celery, pecans, and scallions. Drizzle with 1/4 cup maple syrup and 1/4 cup pear nectar, then toss until well combined. Set aside.
Preheat your oven to 375°F (190°C).
Prepare the pork: Lay one tenderloin on a cutting board. Using a sharp knife, butterfly the tenderloin by cutting it lengthwise almost in half, being careful not to cut all the way through. Open it like a book. Repeat with the second tenderloin.
Season the opened pork tenderloins inside and out with salt and freshly ground black pepper to taste.
Divide the fruit and nut stuffing evenly between the two butterflied tenderloins, placing it on one half of each opened tenderloin. Fold the other half over the stuffing and press gently to seal.
Wrap each stuffed tenderloin with bacon slices, using 4 slices per tenderloin. Overlap the slices slightly to ensure the entire loin is covered. Secure the bacon with toothpicks if needed.
Heat a large oven-safe skillet over medium-high heat. Once hot, carefully place the bacon-wrapped pork into the skillet and sear for 3-4 minutes per side until the bacon begins to crisp and the pork develops a golden-brown crust.
Prepare the glaze: In a small bowl, whisk together the 1/4 cup maple syrup and 3/4 to 1 cup pear nectar.
Pour the maple-pear glaze around (not over) the seared pork in the skillet.
Transfer the skillet to the preheated 375°F oven and bake for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer in the thickest part.
Remove from the oven and let rest for 5 minutes before slicing. The bacon should be crisp and the glaze will have reduced slightly. Spoon the pan glaze over the sliced pork before serving.
