Matt's Stuffed Pork Tenderloin - Matt, This One's For You!!

A few years ago, we had the priviledge and immense pleasure of hosting our nephew, Matt, for 5 weeks while he was on a school work-placement program. While he was staying with us, we naturally used him to taste-test everything and anything we whipped up in the kitchen, always to rave reviews from Matt (other than our middle-eastern flop - but even then, Matt's sense of diplomacy kicked in!!)!

One of the recipes we tried, and perfected over the years based on Matt's positive critique, was this delicious recipe for stuffed pork tenderloin, which we have affectionately dubbed 'Matt's Stuffed Pork Tenderloin'. This delicious stuffed pork tenderloin is easy enough to make for an evening meal, yet works wonderfully as a gourmet meal for even the most discerning of guests.

Well, the days of Matt taste-testing our new creations may be long gone since Matt has moved on and moved out on his own and is now creating his own mouth-watering concoctions, but every time we want to relive the memory of those wonderful winter meals with Matt, we ananimously agree to a meal of Matt's Stuffed Pork Tenderloin!

Matt, this one's for you!!! Enjoy!!!

Ingredients:
1 pork tenderloin, trimmed & butterflied
2-3 tblsp butter
1 chopped onion
2-3 slices white bread, cubed
1 apple, peeled, cored & cut into 1/2 inch cubes
1/2 tsp sage
1/2 tsp cinnamon
1/4 cup chicken broth
freshly ground black pepper to taste
Aluminium foil

Directions:
Melt butter in small pot. Add onions and cook 2 minutes on medium heat.
Add apple cubes, sage, cinnamon and freshly ground pepper and cook another 2-3 minutes.
Add 1/4 cup chicken broth & bread cubes and mix until bread is moist and has absorbed the chicken broth.
Cool 5-10 minutes.
Fill tenderloin with stuffing, tie with cotton twine or thread and wrap in aluminium foil.
Bake at 325 for 1 hour.
Loosen and fold back foil and bake an additonal 15 minutes or until meat is browned and tender.

Enjoy!!!

Tip:
To butterfly pork tenderloin: Using a sharp knife, cut lengthwise through the middle of the tenderloin, making certain not to cut all the way through (should be approximately 1/4-1/2 inch of meat remaining to keep the 2 sides joined) and spread flat.

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