RECIPE:

NOTE: amounts are guesstimates. depends largely on how big your tenderloin is. eyeball it up. maybe you'll need more, maybe less.


chop/dice up a stalk of celery, a half of a red onion . throw together in a skillet, heated about medium, and pour maybe 1/2 cup or so of apple cider vinegar.

after they soften up, add in about two small Cortland or Mac apples (cored and chopped/diced up), with a few cloves of garlic, minced. cook until all are soft.

move from heat.

add some sage, pepper (and if you have it, some thyme - i didn't have any on hand); add in two cups of shredded cheddar and mix all up.

Split pork sections lengthwise, leaving one side attached. Open up like book. Place between two sheets of plastic wrap and pound with heavy pan or rolling pin until thin. add in your stuffin' mix, and use toothpicks to keep the tenderloin together

Chop up pecan pieces (best if you use a food processor or a magic bullet); dump into a long dish and roll your tenderloin around in it (pat it on with your hands if you need to)

Pop into preheated oven (375) for about 30 mins. or until your meat thermometer says "DONE!"

Let it sit for 5 mins. before slicing. Enjoy!

Note:
You can add bread cubes to this if you want, make it like a real stuffing. again, that wasn't something i had on hand, so i just omitted it.

Sounds yummy!

it was!

http://www.flickr.com/photos/42028719@N02/4110120921/

Do you deliver? Looks fantastic!

That's funny, I had planned on making an almost identical recipe to this tonight. Really like the idea of the pecans in this one.. I think i'll make it instead.

This was the recipe I was going to make, there's a video with it too - helpful as a guide for preparation.

http://www.rachaelrayshow.com/food/reci ... enderloin/

It took me almost 4 years to finally try this recipe ....so sorry that I waited. Absolutely delicious! It will be made many times in our home. Thanks belle_nelle!