simple apple-ginger stuffed pork tenderloin
2-3 lb pork tenderloin
1 apple, peeled, diced
1 tsp grated fresh ginger
2 Tbsp minced white onion
2 cloves garlic, minced
1 Tbsp brown/grain mustard
2 Tbsp cider vinegar
1 Tbsp fresh chopped parsley
1/2 tsp dried rosemary
salt | pepper
olive oil
Preheat oven to 425. Combine ingredients 2-9 into bowl and mix. Butterfly tenderloin into a uniform "meat sheet" and apply salt & pepper to both sides. With the fat side facing down, apply filling in an even layer leaving a 1/2 inch empty border on each long side for easier rolling. Roll tenderloin away from you capturing the filling inside. Fastening with toothpicks is optional. Apply a sprinkling of olive oil to the outside and roast in an oven-safe casserole or roasting pan and roast for 25-30 minutes or until center of the tenderloin is 150 degrees for medium doneness. (160 for well done). Slice and serve.
