Apple Stuffed Pork Tenderloin with Champagne Cream Sauce
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
Ingredients
Scale
PORK
- 2 lb. pork tenderloins (it was 2 for me)
- Salt and pepper
- 1/2 granny smith apple, diced into small pieces
- 3/4 cup stuffing bread pieces
- 1/4 cup walnuts, chopped
- 1/4 cup blue cheese, crumbled
- 1/4 – 1/3 cup champagne
- 1 teaspoon garlic
Sauce
- 1 cup champagne
- 1/2 cup apple cider
- 3 tablespoons butter
- 2 tablespoons shallots, minced
- 3 tablespoons flour
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 teaspoon thyme
- pinch of nutmeg
- 1/2 teaspoon white pepper
Instructions
- In a small saucepan, heat the champagne and apple cider over high heat until it boils. Let it reduce while you prepare the pork.
- To prepare the pork, pound both tenderloins with a mallet until flat and easily able to roll up.
- In a medium bowl, mix together the apples, bread pieces, walnuts, and garlic. Salt and pepper well. Add the champagne to moisten the breadcrumbs. Add the blue cheese and gently stir to combine. Divide the stuffing between the two pounded pork tenderloins and roll up. Secure tenderloins with either toothpicks or butcher’s twine. Salt and pepper the outside well. Place tenderloins in 350 degree oven for 40 minutes or until they reach an internal temperature of 145 degrees.
- While pork is cooking, prepare champagne cream sauce. In a large saucepan, heat the butter over medium heat. Add the shallots and cook until they soften, stirring occasionally, 3 to 5 minutes. Add the chicken stock, cream, champagne-cider reduction, thyme, and nutmeg, and cook over medium-low heat until the cream has reduced and thickened, about 30 minutes. If necessary, add 1 teaspoon of flour mixed with 1/4 cup water to thicken until you reach desired thickness.
- To serve, slice up pork tenderloins and top with champagne cream sauce. Enjoy!
Nutrition
- Serving Size: 4