Apple & Pepper Pork Tenderloin
Recipe: #24719
August 17, 2016
Categories: Loins, Apple, Authentic, Fathers Day, Sunday Dinner, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Hot Peppers, Spicy, more
"Some times I roast the jalapeños first. Careful with the salt since the prosciutto is pretty salty."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (279.5 g)
- Calories 248.9
- Total Fat - 10.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 67.7 mg
- Sodium - 1322.9 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 2.8 g
- Sugars - 7.4 g
- Protein - 25.7 g
- Calcium - 39.5 mg
- Iron - 2.4 mg
- Vitamin C - 118.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 425°F.
Step 2
Slice tenderloin leaving 1/4 inch at the bottom uncut.(kind of like Hasselback Potatoes potatoes)
Step 3
In a bowl combine olive oil, thyme, oregano, salt and pepper. Mix well and with your hands rub the mixture all over the loin including in between the slits.
Step 4
Alternating the ingredients, stuff the slits with the apples,onions, jalapeños and prosciutto with sage. (The prosciutto and sage goes together)
Step 5
Roast for 15–20 minutes, or until the internal temperature reaches 140°F. Let it rest for 5 minutes, then serve.
Tips
No special items needed.
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