Oka classic- and apple-stuffed pork tenderloin
- Preheat the oven to 375°F (190°C).
- Sauté the onion in 30 mL (2 tbsp.) of butter. Add apple, thyme, and brown sugar and cook until golden brown. Season with salt and pepper. Divide mixture into two equal parts. Add bread cubes to one of the two parts. Purée the other part with a hand mixer. Set aside.
- Cut pork tenderloin by slicing it lengthwise, without cutting through the ends, to create a pouch. Turn it inside out to create a bigger surface to stuff.
- Place cheese slices in tenderloin and stuff with mixture containing bread. Close using kitchen twine.
- Coat tenderloin with Dijon mustard.
- Heat 30 mL (2 tbsp.) butter in an ovenproof, non-stick skillet and sear stuffed tenderloin on all sides. Season with salt and pepper.
- Bake in the oven for about 20 minutes, or until meat thermometer inserted in centre of tenderloin indicates 160°F (70°C).
- Keep tenderloin warm. Let sit at least 10 minutes.
- Deglaze skillet with white wine or cider. Reduce by half and add reserved onion-apple-purée and balsamic vinegar. Strain through a sieve for a smooth sauce.
- To serve, spoon sauce onto plates, place a serving of pork tenderloin on top of the sauce, and accompany with seasonal vegetables.