Apple & Leek Stuffed Pork Tenderloin From Eating Well

• 2 tablespoons extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• 1 cup leek, rinsed and chopped (white and light green parts only)
• 1 sweet apple, peeled and chopped (Braeburn, Honeycrisp, Macoun)
• 1 teaspoon fresh thyme, chopped
• 1 sprig fresh thyme, chopped
• 3/4 teaspoon salt, divided
• 3/4 teaspoon fresh ground pepper, divided
• 1 - 1 1/4 lb pork tenderloin, trimmed
• 2 garlic cloves, peeled
• 1/2 cup Applejack or 1/2 cup apple brandy
• 2 cups apple cider
• 2 teaspoons cornstarch
• 2 teaspoons Dijon mustard

1. Preheat oven to 450u0b0F.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
3. To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
4. Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
5. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145u0b0F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.
6. Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.

extra virgin olive oil, extra virgin olive oil, sweet apple, fresh thyme, thyme, salt, fresh ground pepper, pork tenderloin, garlic, applejack, apple cider, cornstarch, mustard

Taken from www.food.com/recipe/apple-leek-stuffed-pork-tenderloin-from-eating-well-468906 (may not work)