Stuffed Pork Tenderloin

When you make this stuffed pork tenderloin, be prepared to congratulate yourself on being an awesome cook! It's that good!

Ingredients:

1 lb pork tenderloin

1 tbsp olive oil

1/4 cup chopped onion

1 tsp minced garlic

pinch of red pepper flakes

1/4 cup chopped kale

1/4 cup shredded unpeeled apple

2 tsps dry parsley

1/4 tsp salt

1/4 tsp pepper

pinch allspice

Sauce:

1/4 cup balsamic vinegar

2 tbsp olive oil

1 1/2 tsps dijon mustard

1 tsp dry rosemary

2 tsps minced garlic

1/2 tsp salt

1/4 tsp pepper

Prepare the tenderloin. Butterfly, cutting it opened to lie like a book and flatten it with a mallet to 1/2" thickness. Set aside.

In a skillet heat 1 tbsp olive oil. Add onion and cook to soften, then add the red pepper flakes and garlic and cook just until fragrant. Add the kale, stir and remove from heat adding the apple and seasonings.

Spread the filling over the butterflied pork to 1/2" from the edges. Taking the long end, roll up firmly and tie together with kitchen string.

Combine the sauce ingredients and spread about half of it all over the tenderloin.

Roast at 425°F for 15 minutes then brush the rest of the sauce over the meat.

Return the meat to the oven and lower the temperature to 350°F. Roast another 20-25 minutes spooning the pan juices over the meat at least once. The internal temperature should read 145°F