Since we have apples from the CSA, and pork tenderloin was on sale this week, it was a match made in heaven. We've experimented before with a recipe for pork chops stuffed with apples, hazelnuts and blue cheese, so we made a few tweaks, substituting in walnuts rather than hazelnuts, and rolling it all up into a pork tenderloin.
I got to work chopping up 2 gold rush apples and toasting the walnuts. We seasoned the pork with salt, pepper, and chopped rosemary. Then we stuffed it with the apples and walnuts. Our blue cheese is currently MIA, so we had to forgo the cheese.
Justin had the pleasure of tressing the pork and making sure all the apples and walnuts stayed up inside the pork. And since all of the apples didn't fit inside the tenderloin, we just put them in the dish around the pork while it cooked.
With the unseasonably warm weather on the docket for this weekend, we're hoping to fire up the grill, so stay tuned to see what we do with the bison steak and kohlrabi!