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1
In a large skillet, heat the olive oil until shimmering.
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2
Add the onion and cook over moderate heat until translucent, about 3 minutes.
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3
Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes.
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4
Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes.
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5
Stir in the collard greens and cook until wilted, about 2 minutes.
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6
Transfer the mixture to a medium bowl and let cool to room temperature.
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7
Mix in the goat cheese and season the stuffing with salt and pepper.
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8
Light a grill.
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9
Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary.
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10
Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon.
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11
Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.
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12
Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140.
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13
Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.
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14
In a medium saucepan, heat the oil.
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15
Add the garlic and cook over moderate heat until fragrant, about 1 minute.
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16
Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes.
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17
Transfer the contents of the saucepan to a blender and puree until smooth.
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18
Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes.
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19
Season with salt and pepper.
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20
Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates.
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21
Spoon the Apple-Riesling Sauce around the meat and serve.
