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1
Preheat oven to 375 degrees F.
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2
Melt the butter in a large skillet over medium-high heat.
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3
Add the brown sugar, cinnamon and diced apples and toss to coat.
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4
Saute 3 minutes, without stirring to let the apples caramelize on 1 side.
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5
Toss and saute another 3 minutes.
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6
Remove from the heat and cool completely.
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7
Butterfly the tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side.
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8
Flatten with a meat mallet.
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9
When the caramel apples have cooled spread the mixture down the center flap of pork.
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10
Sprinkle with salt and pepper, to taste.
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11
Spoon the apple mixture down the center of the pork roast.
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12
Bring the 2 sides of the tenderloin up around filling to meet.
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13
Use butcher string and tie around the roll at 1-inch intervals.
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14
Season the stuffed and tied pork loin with salt and pepper.
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15
Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides.
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16
Pour the apple cider over the pork.
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17
Roast uncovered for about 1 hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers155 degrees F.
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18
Remove from the oven and let rest, tented with foil, for 15 minutes before slicing.
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19
Serve with pan juices.
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20
A viewer, who may not be a professional cook, provided this recipe.
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21
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
