Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

Ingredients

Pork

1 tbsp extra-virgin olive oil

1/4 cup minced onion

1/4 lb pork breakfast sausage, casings removed

1 Granny Smith apple, peeled, cored, and cut into 1/3-inch dice

1 garlic clove, minced

1/2 tsp fresh thyme, finely chopped

1/2 tsp fresh sage, finely chopped

1/2 cup finely chopped collard greens (2 large leaves, stemmed)

4 oz fresh goat cheese, at room temperature

Kosher salt and freshly ground black pepper, to taste

2 (1 lb) pork tenderloins

6 slices bacon

Sauce

1 tbsp extra-virgin olive oil

1 garlic clove, minced

1 Granny Smith apple, peeled, cored, and cut into 1/3-inch dice

3/4 cup apple cider

1/2 cup dry Riesling

1/4 cup chicken stock or low-sodium broth

1/2 tsp fresh sage, finely chopped

1/2 tsp fresh thyme, finely chopped

Kosher salt and freshly ground black pepper, to taste

Preparation

1. Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 3 minutes. Add the apple, garlic, thyme, and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer to a medium bowl and let cool to room temperature. Fold in the goat cheese and season generously with salt and pepper.

2. Prepare a grill for medium-high heat. Using a long, thin knife and starting at the thick end, cut a 1-inch-wide pocket through the center of each tenderloin. Use the handle of a wooden spoon to widen the pocket as needed. Pack the stuffing firmly into each pocket, using the spoon to push it all the way through. Season the outside of the tenderloins generously with salt and pepper. Wrap the bacon strips tightly and securely around each tenderloin, overlapping slightly to cover any exposed stuffing.

3. Grill the tenderloins over medium-high heat, turning every 5–6 minutes, until deeply browned on all sides and a thermometer inserted into the thickest part of the meat (not the stuffing) reads 140°F, about 25 minutes. Transfer to a cutting board, tent loosely with foil, and let rest for 10–15 minutes.

4. While the pork rests, heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the apple, cider, Riesling, stock, sage, and thyme and bring to a simmer. Cook until the apple is completely soft, about 7 minutes. Working carefully, transfer the contents to a blender. Remove the center cap from the lid and cover with a folded towel to allow steam to escape. Purée until smooth. Strain back into the saucepan through a fine-mesh sieve and simmer over medium heat until the sauce coats the back of a spoon, about 5 minutes. Season with salt and pepper.

5. Slice the tenderloins crosswise into 1-inch-thick rounds and arrange on plates. Spoon the apple-Riesling sauce generously around the meat and serve immediately.