Have you ever seen those elegant looking cuts of meat stuffed with exotic fruits and nuts? I bet if you are like me you would just turn the page and say, “whatever!” Well no need to say that anymore! I have an easy recipe that will make a huge impact on your next family meal. The good news is that once you do that you will be empowered to pound those cuts of meat and stuff them with anything your heart desires!
Watch my demo from News9 showing some secrets I have discovered through many successful meaty rollup meals!
- 2 whole pork tenderloins
- salt and pepper
- 1/3 cup apple cider
- 1 tablespoon butter
- 1 teaspoon dried leaf sage
- 1/2 teaspoon dried thyme
- 1 Granny Smith apple, chopped
- 4 slices bacon, chopped fine
- 1 cup onion, chopped
- 1 cup celery, chopped
- 3/4 cup herb seasoned stuffing crumbs
- 1 cup apple cider
- 4 slices bacon, halved crosswise
- Cut each tenderloin lengthwise, making super not through all the way. Spread open the tenderloin and flatten with the back of a skillet or meat mallet. Sprinkle generously with salt and pepper.
- Place stuffing crumbs and pecans in a large bowl. Set aside. Heat 1/3 cup apple cider with butter and sage till melted. Remove from heat. In a medium sized skillet sauté bacon, onion, celery, and apple till tender. Pour the buttered cider mixture into the bread crumbs. Add in the sautéed bacon and veggies. Stir till it is well combined. Spread 1/2 of the stuffing mixture over one flattened pork tenderloin. Roll up jelly roll style and secure with tooth picks or butchers twine. Place pork in a shallow baking pan. Pour 1 up apple juice over the meat then lay bacon across top. Roast uncovered at 350° for 1 1/2 hours, or until cooked through. Remove skewers and slice.
- 15 small Peruvian, Yukon Gold or Red potatoes
- sea salt and fresh pepper
- olive oil
- fresh rosemary, chopped
- 8 cloves garlic
- Preheat oven to 450 degrees. Boil the potatoes till they are just fork tender! Drain potatoes and place on a dish towel to cool for about 10 minutes. Using a clean dishcloth press down on each potato and smush them till they are about 1/2 inch thick. Place the potatoes and garlic cloves on a well oiled baking sheet. Drizzle the potatoes with olive oil. Sprinkle with salt and pepper. Add fresh rosemary on top. Bake for 30-40 minutes.