Spicy stuffed pork tenderloin

1 servings

Ingredients

Quantity Ingredient
1 Unpeeled medium apple; coarsely chopped
3½ tablespoon Unsalted butter
1½ tablespoon Light brown sugar
½ teaspoon Vanilla extract
¼ teaspoon Ground nutmeg
½ tablespoon Salt
½ teaspoon Onion powder
½ teaspoon Cayenne pepper
½ teaspoon Garlic Powder
¼ teaspoon Dry Mustard
¼ teaspoon Rubbed sage
¼ teaspoon Ground Cumin
¼ teaspoon Black pepper
¼ teaspoon Dried thyme leaves
3 Trimmed pork tenderloins approximately 1
; 1/2 lb. each
½ pounds Ground pork
½ cup Chopped onions
½ cup Chopped green bell peppers
2 Cloves minced garlic
½ A 4 ounce can diced green chilies in
; their juice
½ cup Chicken stock made from bullion
¼ cup Very fine dried bread crumbs
¼ cup Finely chopped green onions

Directions

SEASONING BLEND

Procedure:

1. In a food processor or blender process the apple, 2 tbsp. of the butter, the sugar, vanilla and nutmeg until smooth. About 3 or 4 minutes. Set aside.

2. In a small bowl thoroughly combine the seasoning mix ingredients; set aside.

3. In a large skillet brown the ground pork in the remaining butter over high heat, about three minutes. Add the onions, peppers, garlic and 1 tbsp.

of the seasoning mix - stirring occasionally. Stir in the green chilies and cook until the mixture is well browned. Add the stock and cook an additional five minutes. Add the apple mixture and the green onions; cook about two minutes more, stirring occasionally and scraping the pan bottom as needed. Remove from the heat.

4. Butterfly the pork tenders and sprinkle the remaining seasoning on the inside of each tender. Lay out ⅓ of the stuffing into the center of each tender, roll and tie each tender separately. Place the stuffed tenders on an ungreased cookie sheet and bake in a 350 degree oven for approximately 40 minutes or until the internal temperature reaches 160 degrees, basting the tops of the tenders with any juices that run out during cooking.

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