I was taken aback at how good this recipe turned out; this is a keeper! The sweet part of the stuffing was a sauté of Granny Smith apple, yellow onion and golden raisins while the savory part was mild curry powder.
- 1 large Granny Smith apple, peeled, cored and diced
- 1 medium yellow onion, fine diced
- ½ cup golden raisins
- 1 ½ teaspoons McCormick’s curry powder
- 1 pork tenderloin
I sautéed the onions with a sprinkle of salt and just enough oil to keep them from sticking. As soon as the onions started to sweat I added the apples, raisins and curry powder. I let the stuffing cook on low heat for about ten minutes until the apples were soft but still had some structure. The stuffing then went into a bowl and then the refrigerator to cool while I prepared the pork tenderloin for stuffing.
TIP: I spent the extra three dollars and bought a fresh one ounce bottle of curry powder. Using the freshest curry powder you can put your hands on is what makes this dish spectacular.
The tenderloin prep was the same as in the spinach and feta post. The silverskin was removed, the meat butterflied and then pounded flat between sheets of wax paper. I applied a thin layer of the cooled stuffing to the meat and then rolled it up and tied. I had about a quarter cup of stuffing left over which I wolfed down. The pork got a simple rub of salt and pepper.
I grilled this guy with indirect heat for about fifteen minutes and then with direct heat for another ten until I read an internal temperature of 150 degrees. I liked the little bit of char that the direct grilling gave the meat.
This was sliced into medallions and served with roasted butternut squash and a little pasta. The stuffing was incredibly fragrant and the sweetness of the apples and raisins worked great with the grilled pork.