Apple Cheese and Onion Stuffed Pork Tenderloin Medalions
2 2" thick pork tenderloin medallions
2 red apples
1/2 cup grated cheese (I used a garlic cheese)
1 cup chopped yellow onions
1/4 cup breadcrumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Preheat the oven to 500 degrees. I began by sauteing diced apple (about 3/4 of an apple), onion, and 1/2 of all the seasonings combined (You may recognize it as essence of Emeril) until the apples are softened. I then mixed that together with the grated cheese. I sliced the tenderloins creating a pocket to stuff the tenderloins. If done again I might experiment with digging out a bit of the center to create a bigger pocket. I then stuffed the tenderloins with the mixture with as much as would fit into the pocket. I sprayed the outside of the tenderloins with some oil and then rubbed the remainder of the seasonings on all sides of the tenderloin. I placed the tenderloins on a cookie sheet into the oven and cooked on each side for 20 minutes on each side. This was too long and the only mistake in the recipe. I based this on another recipe I found for baking a stuffed tenderloin of this size on the web told me the wrong time. I would guess 10-15 minutes on each side would work a lot better. I served over a bed of couscous and garnished with the remaining apple slices.
I rank this recipe with 8 out of 10 and it could have been a nine if I cooked it less. I will definitely do this recipe again.