Pork Tenderloin

Ingredients

Pork
2 ea, Whole Pork Tenderloins
3#, Sliced Bacon
4 ea, Sauteed Red Apple (see recipe)
10oz, Bacio White Cheddar Blend
4 oz, Demi Glace (see recipe)
As Needed, Green Onion

Sauteed Red Apples
4 ea, Red Apples
1 tsp, Unsalted Butter
TT, Salt & Pepper

Demi Glace
1 lb, beef bones (preferably knuckle or marrow bones)
1 Tbsp, tomato paste
½ cup, chopped yellow onion
¼ cup, chopped carrot
¼ cup, chopped celery
1 sprig, thyme
1qt, water

Instructions

Pork

1. Clean and trim each pork tenderloin
2. “Butterfly” the tenderloins open and hammer them flat using a meat mallet
3. Season the tenderloins and fill each one with apples and 5 oz of Bacio White Cheddar Blend
4. Then roll the tenderloins up tightly
5. Wrap each tenderloin evenly with sliced bacon and use toothpick or skewers to keep the bacon wrapped around the tenderloins.
6. Sear the tenderloins in a pan and cook until you reach an internal temp of 138F-140F. The bacon around the outside should be rendered and crispy
7. Remove the tooth picks and rest the meat for 5-8 minutes.
8. Slice the meat into medallions and garnish with green onions and demi glace

Sauteed Red Apples

1. Core and slice the apples
2. In a medium saute pan, melt the butter and cook the apples until tender and soft. Apples should not be mushy.
3. Season the apples with salt and pepper
4. Once cooked, poor apples out on a sheet pan and cool in the fridge.

Demi Glace

1. Roast bones (and meat, if using) at 425°F for 45 minutes.
2. In a pot, sauté onion, carrot, and celery until browned. Add tomato paste.
3. Add bones, water, garlic, herbs, and peppercorns. Simmer gently for 3 hours.
4. Strain and return liquid to pot. Reduce until you have about 1 cup.