Roast Pork Tenderloin Stuffed with Honeyed Apples and Pecans

 

In the South, apples and pecans are often combined to make all sorts of salads, breads, and stuffings, and when a little honey (still another nod to the incurable Southern sweet tooth) is added, as in this subtle stuffing for roasted pork tenderloins, the flavor is nothing less than sublime. What I like to do is roast also a few small unpeeled new potatoes right next to the tenderloins, cut them in half, and saturate the tops with enough butter to run off onto the plates and provide a "sauce" for bites of pork.

What you will need

2 Granny Smith apples, peeled cored, and finely chopped

1/2 cup finely chopped pecans

2 scallions (part of green tops included), finely chopped

3 Tbs. honey

Salt and freshly ground black pepper to taste

Two 1-lb. pork tenderloins

3 Tbs. peanut oil

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