Pork Tenderloin Stuffed with Apples

1 pork tenderloin (about 1 pound)
2 tbsp butter or olive oil
2 medium apples (Jonagold, Stayman, Winesap, Fuji suggested), cored, peeled, and thinly sliced
1 medium onion, chopped
1 cup fresh bread crumbs, made by processing 2 large slices stale bread
1/2 tsp marjoram
1/2 tsp savory [I used thyme instead]
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp - 1 tbsp vegetable or olive oil

GLAZE
4 tbsp honey
2 tbsp brown sugar
2 tbsp cider vinegar
1 tbsp brown mustard


Butterfly the tenderloin by slicing it open lengthwise almost, but not quite all the way through. Spread open, place between two sheets of wax paper and pound to about 1/2-inch thick.

Melt the butter in a skillet over medium heat. Add the apples and onion and saute until lightly brown and soft, about 5 minutes. Add the bread crumbs, marjoram, and savory and toss with the apple-onion mixture until moistened through. Remove from the heat.

Preheat oven to 375°F. Pepper and salt the inside of the tenderloin and spread the apple stuffing over the surface.

Roll the tenderloin lengthwise and tie with kitchen string. Reheat the skillet over medium heat. Add the oil and brown the pork on all sides. Place in a baking dish.

Combine the honey, sugar, vinegar, and mustard in a small bowl. Pour the honey-mustard glaze over the tenderloin and bake for 45 minutes, basting with the glaze 3-4 times. Remove from the oven; let stand for 5-10 minutes before serving.

-Olwen Woodier, Apple Cookbook