Ingredients

 Pork Filling

1 tbsp olive oil

¼ onion, minced

4 breakfast sausage, casings removed

1 granny smith, diced

1 garlic clove, minced

½ teaspoon thyme, dried or fresh

½ tsp sage, dried or fresh

½ cup spinach leaves, finely chopped

Small package, 115 g,  goats cheese

Salt and Pepper

Pork

½ Package of Bacon

2 Tenderloins

Sauce

1 tablespoon olive oil

1 garlic clove, minced

1 Granny Smith apple, diced

1/2 cup Riesling

1 cup chicken stock

1/2 teaspoon chopped sage

1/2 teaspoon chopped thyme

Kosher salt and freshly ground pepper

Method

Step One: 

In a large skillet, heat the olive oil, on medium heat, until shimmering. Add the onion and cook until translucent, about 2 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

Step Two:

Preheat the oven to 400 degrees Fahrenheit. Using a knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin. Make additional cuts at an angle inside to widen the hole. Fill the pork tenderloins with the stuffing. Season the tenderloins with salt and pepper and wrap bacon strips, cut in half, securely around them; try to cover any exposed stuffing with the bacon. Bake for 35 minutes until the bacon is fully cooked and the tenderloin is no longer pink on the inside. Do not over cook.

Step Three:

In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apples, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Serve with Potatoes.

Serve with the wine chilled. Be sure to follow the link at the top of this page for more information about this wine and food pairing.