Maple-Glazed Pork Tenderloin with Caramelized Apples
Indulge in the exquisite flavors of Maple-Glazed Pork Tenderloin stuffed with luscious caramelized apples, smoky bacon, and aromatic herbs. This delightful dish brings together savory and sweet elements, making it a perfect centerpiece for any gathering or dinner party. The tender pork, enriched with a homemade balsamic reduction, provides a sophisticated yet approachable culinary experience. Impress your guests with this stunning dish that combines comfort and elegance in every bite!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Pork Tenderloin
800 g (trimmed and butterflied)
Sea Salt
1 teaspoon (for seasoning)
Black Pepper
1 teaspoon (for seasoning)
Butter
1/2 tablespoon (for caramelizing apples)
Apple
1 (peeled, cored, and sliced)
Smoked Bacon or Pancetta
150 g (chopped)
Onion
1 (chopped)
Garlic Clove
1 (chopped)
Dried Thyme
1 teaspoon (for flavoring)
Breadcrumbs
1/2 cup (for stuffing)
Olive Oil
2 tablespoons (for searing)
Balsamic Vinegar
100 ml (for reduction sauce)
Smoked Red Paprika
1/4 teaspoon (for flavoring sauce)
Redcurrant Jam
1/2 teaspoon (for sauce)
Chicken Stock
100 ml (from a quarter cube)
Instructions
1
Preheat your oven to 160°C (320°F).
2
Start by seasoning the pork tenderloin generously on both sides with sea salt and freshly ground black pepper. Set aside to absorb the flavors.
3
In a large skillet, melt the butter over medium heat. Add the sliced apple and allow it to cook without stirring for about 3-4 minutes until it begins to caramelize. Once caramelized, gently toss the apple slices and continue cooking for another 2-3 minutes until they are golden brown. Remove the apples from the skillet and set aside.
4
In the same skillet, add the chopped bacon or pancetta and fry for 3-4 minutes until it becomes crispy. Then add the chopped onion and minced garlic, cooking gently until the onions are soft and translucent.
5
Return the caramelized apples to the skillet, adding in the dried thyme and breadcrumbs. Mix well to combine, and allow the mixture to cook for an additional 1-2 minutes before removing from heat to cool slightly.
6
Take the pork tenderloin and carefully make a 2.5 cm (1 inch) deep incision along its length, being careful not to cut all the way through. Open the tenderloin like a book and gently pound it with the flat side of a meat mallet until it is about 1 cm (1/2 inch) thick.
7
Spread the apple and bacon mixture evenly along the center of the opened tenderloin. Starting with one of the long sides, tightly roll up the tenderloin. Secure the roll with metal or wooden toothpicks to hold the filling inside.
8
Heat the olive oil in a frying pan over medium-high heat. Sear the pork tenderloin on all sides for 4-5 minutes until it is golden brown. Once browned, transfer the pork to a shallow baking dish.
9
Place the tenderloin in the preheated oven and roast for about 50 minutes, basting occasionally with the pan juices until the pork is cooked through and reaches an internal temperature of 71°C (160°F).
10
When cooked, remove the pork from the oven and let it rest in a warm place for 15-20 minutes, covered loosely with foil.
11
In the meantime, prepare the balsamic reduction: Pour the balsamic vinegar into a small saucepan and simmer over medium heat until reduced by half and syrupy. Stir in the smoked paprika, redcurrant jam, and chicken stock, cooking until well combined and thickened to your desired consistency.
12
Slice the rested pork tenderloin into slightly overlapping pieces and serve on a platter with a drizzle of balsamic reduction over the top. Serve additional sauce in a warm jug for guests.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Maple-Glazed Pork Tenderloin with Caramelized Apples?
It is an elegant dish featuring pork tenderloin stuffed with caramelized apples, bacon, and herbs, finished with a homemade balsamic reduction glaze.
What temperature should the oven be set to?
The oven should be preheated to 160°C (320°F) for roasting the pork.
How do I caramelize the apples?
Melt butter over medium heat, add sliced apples, and cook without stirring for 3-4 minutes, then toss and cook for another 2-3 minutes until golden brown.
What type of meat is used in this recipe?
The recipe uses an 800 g pork tenderloin that is trimmed and butterflied.
What ingredients are in the stuffing?
The stuffing consists of caramelized apples, crispy bacon or pancetta, onion, garlic, dried thyme, and breadcrumbs.
How do I butterfly the pork tenderloin?
Make a 2.5 cm (1 inch) deep incision along the length of the meat without cutting all the way through, then open it like a book.
How thick should the pork be after pounding?
The tenderloin should be pounded with a meat mallet until it is approximately 1 cm (1/2 inch) thick.
How do I secure the filling inside the pork?
After rolling the meat tightly around the filling, secure it using metal or wooden toothpicks.
Why do I need to sear the pork before roasting?
Searing the pork in olive oil for 4-5 minutes creates a golden brown crust and helps lock in flavors before it goes into the oven.
How long should the pork roast in the oven?
The pork should be roasted for about 50 minutes until it reaches an internal temperature of 71°C (160°F).
What is the recommended internal temperature for the pork?
The pork is fully cooked when the internal temperature reaches 71°C (160°F).
How long should the meat rest after cooking?
Allow the pork to rest in a warm place, loosely covered with foil, for 15-20 minutes before slicing.
How do I make the balsamic reduction?
Simmer 100 ml of balsamic vinegar until reduced by half, then stir in smoked paprika, redcurrant jam, and chicken stock.
What flavor does redcurrant jam add to the sauce?
The redcurrant jam adds sweetness and helps thicken the balsamic reduction to a syrupy consistency.
Can I use pancetta instead of bacon?
Yes, the recipe allows for either 150 g of chopped smoked bacon or pancetta.
What herbs are used for seasoning?
Dried thyme is used in the stuffing, while sea salt and black pepper are used to season the meat.
How much balsamic vinegar is needed?
You will need 100 ml of balsamic vinegar to create the reduction sauce.
What is the role of the chicken stock in the recipe?
Chicken stock is added to the balsamic reduction to balance the flavors and achieve the desired sauce consistency.
How do I serve the finished dish?
Slice the pork into overlapping pieces, drizzle with the balsamic reduction, and serve extra sauce in a warm jug.
Should the apple be peeled?
Yes, the recipe specifies using one apple that is peeled, cored, and sliced.
What type of paprika is recommended?
The recipe calls for 1/4 teaspoon of smoked red paprika to flavor the sauce.
How much olive oil is used for searing?
Use 2 tablespoons of olive oil to sear the pork tenderloin.
Do I need to baste the pork while it roasts?
Yes, basting occasionally with the pan juices helps keep the meat moist and flavorful during the roasting process.
What is the purpose of the breadcrumbs?
Breadcrumbs are mixed with the apple and bacon to help bind the stuffing together.
Can I use a chicken stock cube?
Yes, the recipe suggests using 100 ml of chicken stock made from a quarter cube.
How long should I cook the onions and garlic?
Cook them gently in the skillet with the bacon until the onions are soft and translucent.
What makes this dish suitable for a dinner party?
Its combination of sophisticated flavors, elegant presentation, and the balance of savory and sweet elements makes it an impressive centerpiece.
Is this a savory or sweet dish?
It is a savory dish that incorporates sweet elements from the caramelized apples and the balsamic reduction.
How much butter is needed?
The recipe uses 1/2 tablespoon of butter specifically for caramelizing the apples.
What should the consistency of the final sauce be?
The balsamic reduction should be simmered until it is syrupy and thickened to your personal preference.