Apple Stuffed Pork Tenderloin

• 2 medium size pork tenderloins - butterflied
• 3 granny smith apples - sliced
• 2 large onions - sliced
• 2 large garlic cloves - minced
• 2 tablespoons dried basil leaves
• 1\ cup dry white wine
• 1\ cup brown sugar
• 2 tablespoons cinnamon
• large dash nutmeg
• 3 tablespoons extra virgin olive oil +
• 1 tablespoon extra virgin olive oil
• kitchen twine

1. Pre-heat oven to 425
2. Heat oil in large fry pan . Add onions and cook over medium high heat until very soft, about 8 minutes. Add wine and cook, scraping brown bits off bottom of pan, until reduced by 1/2, about 3 minutes.
3. Add apples, garlic, basil, cinnamon and nutmeg. Cook until apples are just tender, about 3 minutes.
4. Transfer apple mixture to bowl and let cool 5 minutes.
5. Salt and pepper both sides of tenderloin then lay flat inside facing up. Fill tenderloins with about 1 cup of cooled filling each, leaving about 1/4 inch from sides so filling won't fall out when rolling. Roll tenderloins and tie tightly with string.
6. Spray bottom of baking pan with non-stick cooking spray. Put any remaining filling and juices in bottom of baking pan.
7. Warm remaining oil in pan on moderately high heat. Brown tenderloins on all sides, about 5 minutes, and place in baking pan.
8. Cook in 425 oven for 15 - 20 minutes, or until meat thermometer reads 150. Put meat on cutting board and let rest 10 minutes. Slice in 1 inch slices and serve on mashed potatoes.

pork, onions, garlic, basil, white wine, brown sugar, cinnamon, nutmeg, extra virgin olive oil , extra virgin olive oil, kitchen twine

Taken from www.epicurious.com/recipes/member/views/apple-stuffed-pork-tenderloin-51208281 (may not work)