This blend of flavours will delight your taste buds. For all sweet and sour lovers, this recipe is perfect! Accompany your pork tenderloin slices with brown rice and a garden salad with our citrus vinaigrette for a complete and successful meal!
Preparation
15 minutes
Cooking
25 minutes
Total
40 minutes
Portion(s)
8 portions
Ingredients
- 2 pork tenderloins, 450 g (1 lb) each
- 2 apples (Granny Smith or Honeycrisp), diced
- 125 mL (½ cup) light Swiss cheese (20% M.F. or less), grated
- 30 mL (2 tablespoons) Dijon mustard
- 1 clove garlic, finely chopped
- 15 mL (1 tablespoon) fresh dill, coarsely chopped
- Pepper, to taste
- Fresh dill sprigs, to serve (optional)
Preparation
- Preheat oven to 375°F (190°C).
- Trim pork tenderloins by removing the white membrane, then cut in half lengthwise, without slicing completely. Open tenderloins in a wallet shape. Set aside on a baking sheet covered with parchment paper.
- In a large bowl, combine apple cubes with cheese, mustard, garlic and chopped dill. Season with pepper to taste.
- Spread apple and cheese mixture inside fillets. Close and squeeze well with your hands so that the mixture stays inside.
- Bake for 25 minutes. Let stand 5 minutes before slicing into medallions.
- Garnish with fresh dill sprigs before serving, if desired.
Nutritional Information (per serving)
Calories 160 kcal
Fat 2 g
Carbohydrates 6 g
Fibre 1 g
Protein 30 g
Sodium 40 mg
Can be kept for 4 days in the refrigerator. Can be frozen for up to 3 months.