Apple Stuffed Pork Tenderloin with Horseradish Gravy
A perfect dish for company. This dish will make you look like a superstar in the kitchen. No one will know you made it less than 30 minutes! If you are serving more than 4 people, make two.
- 1 pork tenderloin, butterflied and pounded
- 1/2 apple cut into small dice
- 1 shallot minced
- salt and pepper
- olive oil
For the Horseradish Gravy:
- 1 C. chicken broth
- 1/4 C. dry sherry
- 2 t. flour
- 2-3 t. creamed horseradish to taste
Preheat the oven to 400 degrees. Cut your tenderloin horizontally, but not all the way through. Spread it open and pound it flat with a mallet. This will give you a rectangle about 12 inches long and 5 inches wide. Season it well on both sides with salt and pepper. Spread the diced apple and minced shallot down the center of the pork. Roll the pork up as tightly as you can and tie it on both ends and in the center with kitchen string. Rub the outside of the roll with a little olive oil. Place the roll on a baking sheet and roast for 20 minutes. Remove it from the oven, tent it with foil and allow it to rest for 5 to 10 minutes. Cut the string and slice the roll with a sharp knife into 1 inch slices.
While the pork is roasting, make the gravy. Bring the chicken broth and sherry to a boil. Boil and reduce by half. This will take about 5 minutes. Pour about 1/4 C. of the hot broth into a cup and whisk in the flour. Pour the flour mixture back into the broth, whisking constantly to thicken it, about 1 minute. Reduce the heat, whisk in the horseradish to taste. Season with salt and pepper.