* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
3 tablespoon olive oil
3 tablespoon shallots, minced
1 cup onions, brunoise
1/2 cup celery, small dice
1 tablespoon garlic, minced
1 bay leaf
1 teaspoon thyme leaves
1/2 cup white wine
1 cup wild rice, cooked
1 cup dried blueberries
1/2 cup Granny Smith apples, grated
1 tablespoon tarragon, minced
2 tablespoon olive oil
2 pounds pork tenderloin
1 tablespoon fresh oregano
1 tablespoon Dijon mustard
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Salad and Apple Cider Vinaigrette Ingredients
4 cups watercress, stemmed
2 cups frisée, torn
1 cup Fuji apple, julienned
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
3 tablespoon apple cider
1 tablespoon shallot, minced
Salt and freshly ground black pepper, to taste
Heat the olive oil in a large sauté pan. Add the shallots, onions, celery, garlic, bay leaf and thyme, and cook until soft over medium-low heat, about 15 minutes; you want a deep caramelization of the vegetables.
Add the white wine, turning up the heat to medium, and cook until the pan is near dry and the wine has almost completely cooked off.
Remove from heat and pour into a large bowl containing the cooked wild rice, dried blueberries, grated Granny Smith apple, and minced tarragon.
Stir well. Chill and reserve.
To stuff the pork tenderloin: Clean off any silver skin from the pork tenderloins and slit the pork lengthwise. Slit each side again so you are opening the tenderloins like a book.
Season the pork with oregano, mustard, salt and pepper. Stuff each pork tenderloin gently with about 1 cup of the stuffing and tie like you would a roast.
Season again and set aside in the refrigerator to marinate for 2 hours.
Pork Tenderloin Instructions
Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Sear pork on all sides to create nice color. Remove from pan with tongs and place on a rack on a sheet pan.
Bake at 400° F for 10 minutes, or until the internal temperature reaches 160° F.
Remove from the oven and let rest in a warm area for at least 8 minutes before slicing.
While the pork is cooking, combine the ingredients for the apple cider vinaigrette.
Toss the salad ingredients and dress with vinaigrette.
Slice pork and serve slices next to a small salad.