Apple-Stuffed Pork Tenderloin 

Ingredients

• 15 g (1 tbsp) unsalted butter
• 15 mL (1 tbsp) olive oil
• 2 cloves garlic, thinly sliced
• 1 small yellow onion, finely diced
• 3 tbsp fresh thyme leaves
• 4 tbsp sage leaves, thinly sliced
• 1 apple, peeled, cored, and diced
• 3 cups day-old bread, cut into 1.25 cm (½-inch) cubes
• 120 mL (½ cup) chicken broth
• 1 pork tenderloin, butterflied and lightly pounded
• 6 slices prosciutto

Directions

1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper. 
2. Heat the butter and olive oil in a large frying pan over medium-high heat. Add the garlic, onion, thyme, sage, and apple. Cook for 3–5 minutes, until softened and fragrant. 
3. Transfer the apple mixture to a bowl. Add the bread cubes and chicken broth. Toss to combine, then allow to cool completely. Season with salt and black pepper. 
4. Season the inside of the pork tenderloin lightly with salt and pepper. Spread the cooled stuffing evenly over the surface, then roll into a tight log. 
5. Lay the prosciutto slices slightly overlapping on a cutting board. Place the pork on top and roll until fully encased in prosciutto. Transfer to the prepared baking sheet, seam-side down. 
6. Roast for about 20 minutes, or until a digital thermometer inserted into the thickest part reads 74°C (165°F). 
7. Remove from the oven and rest for 10–15 minutes before slicing.