Eosinophilic Esophagitis Friendly Apple-Stuffed Pork Tenderloin
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 ¼ lb)
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 2 tbsp extra virgin olive oil, divided
For the stuffing
- 1 medium apple (such as honeycrisp or fuji), peeled, cored, and finely diced
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- ¼ cup low-sodium chicken broth
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Make the stuffing: heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add the apple, maple syrup, apple cider vinegar, and chicken broth. Cook, stirring occasionally, until the apple is just tender and most of the liquid has evaporated, about 5 minutes. Transfer the stuffing to a bowl and let it cool for 5 minutes. Wipe the skillet clean.
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