Stuffed Pork Tenderloins with Bacon and Apple Riesling Sauce

Pork Tenderloin with SauceCourtesy of Kathy Driver

Serves 4

Ingredients:
Pork
1-tablespoon extra virgin olive oil
¼ cup minced onion
¼ pound pork breakfast sausage, casings removed
½ granny smith apple peeled, cored and cut into 1/3 inch dice
1 garlic clove, minced
½ teaspoon chopped thyme
½ teaspoon chopped sage
½ cup finely chopped collard greens (2 large leaves, stemmed)
2 ounces fresh goat cheese, at room temperature
Kosher salt and freshly ground pepper
Two 1 pound pork tenderloins
8 slices of bacon

Sauce
1-tablespoon extra virgin olive oil
1 garlic clove, minced
½ Granny Smith apple peeled, cored and cut into 1/3 inch dice
½ cup apple cider
¾ cup dry Riesling
½ cup chicken stock
½ teaspoon chopped sage
½ teaspoon chopped thyme
kosher salt and freshly ground pepper

Prepare the pork:
In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 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 collard greens and cook until wilted, about 2 minutes. Transfer the mixture to the a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

Light a grill. Season the tenderloins with salt and pepper. 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. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

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. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

Meanwhile, make the sauce: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, 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.

Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.

MAKE AHEAD: the bacon-wrapped, stuffed tenderloins and finished apple-Riesling sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.