Taking a classic name and making it even more delicious. The other white meat reigns supreme! If you don’t already have a homemade nut butter lying around, this recipe could take an extra few minutes. We almost always have some Pecash butter in our refrigerator. Feel free to use any nut butter combo you want.
We prefer a slightly more tart apple when baking most anything. Granny Smiths work really well. If you don’t have a food processor, well go get one! If that is not an option, you can get away with chopping the apples up really finely and mixing in a bowl with the other ingredients.
2 pounds (900 g) pork tenderloin
2 apples, peeled and cored, cut into chunks
½ teaspoon cinnamon
1 tablespoon honey
1 teaspoon lemon zest
½ cup (125 mL) Pecash Butter
2 cloves garlic, minced
1 teaspoon black pepper
1 pinch salt
½ cup (125 mL) hot water
- Butterfly the pork tenderloin lengthwise and roll out to form a flat, uniform piece of pork . Preheat your oven to 350°F (175°C).
- Place apples, cinnamon, lemon zest, and honey into food processor and pulse until the mixture looks like a chunky applesauce. Careful not to overdo this. Chunkier is better.
- Pour the apple mixture onto the flattened tenderloin and spread around evenly. Carefully roll up the pork starting at the long side, then place roll into a baking dish.
- Bake for 45–60 minutes (about 25 minutes per pound). Remove from oven when internal temperature reaches around 150°F (75°C). Let rest in pan for 10 minutes.
- Mix Pecash Butter, minced garlic, pepper, and salt in bowl. Slowly add water until you reach the desired consistency (think thick soup).
- Using a large spatula, place pork on serving dish and pour ½ of your sauce over the top. Serve the remaining sauce in a bowl (or keep it for yourself . . . it’s yummy).
Tips & Tricks—Once butterflied, pound the meat into a consistent thickness if needed. You can then more easily fold it like a sandwich or roll it up. You will want to cut the finished product into thick slices before freezing this one.
