B.R. Cohn Winery & Olive Oil Company

Stuffed Pork Tenderloins with Bacon & Apple-Riesling Sauce


Stuffed Pork Tenderloins with Bacon & Apple-Riesling Sauce

Pair with our B.R. Cohn Riesling

Ingredients

Pork

  • 1 Tbsp B.R. Cohn California 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 chopped thyme

  • 1/2 tsp chopped sage

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

  • 4 oz fresh goat cheese, at room temperature

  • Kosher salt and freshly ground pepper

  • Two 1 lb pork tenderloins

  • 6 slices of bacon

Sauce

  • 1 Tbsp B.R. Cohn California 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 B.R. Cohn Riesling

  • 1/4 cup chicken stock or low-sodium broth

  • 1/2 tsp chopped sage

  • 1/2 tsp chopped thyme

  • Kosher salt and freshly ground pepper

Preparation

  1. In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until 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 the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.
  2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.
  3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.
  4. In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, B.R. Cohn Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.
  5. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.
    To balance the richness of the cheese, serve with B.R. Cohn Riesling.

Recipe courtesy of Food & Wine

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