Apple Cinnamon Stuffed Crusted Pork Loin by Chef Bari

Good Afternoon - I decided to make a couple of  Apple-cinnamon  stuffed Pork Loins with a Dijon Mustard and Garlic Crust, perfect for any fancy dandy Gourmet Dinner - sure to impress your guests.
By Chef Bari 

Ok - Lets get Cooking 

Here's a step by step photo preparation of how to do it. 

Method:

Apple-Cinnamon Filling 

Cut fresh apples of your choice into cubes (medium cut) along with 1/4 of a small onion.  

Place in small cooking sauté pan.

Add 1/4 cup of white & brown sugar. 

Add a teaspoon of fresh lemon juice & 1/4 teaspoon of Cinnamon.

Now here you can do one of several options: either add 1/4 cup fresh apple cider OR 1/4 cup of fresh orange juice. 

Set on burner and cook on medium heat. ( Myself I also placed in a fresh cinnamon stick to get that extra flavour) Cook for approximately 10 minutes. If you like you may thicken with cornstarch ( 1 teaspoon of cornstarch to 2 tablespoons of water or Apple juice - cold) Stir into Apple mixture until thicken.

Place in fridge to cool off. (Very important) 

Apple Cinnamon filling 

Mustard-Garlic Crust 

In a Bowl: 

1 cup of fine bread crumbs OR crackers - both fine. 

Add seasonings : a pinch of cumin/ garlic powder ( Note: I prefer fresh minced garlic) a pinch of Sea-Salt and Black Pepper, onion powder and a pinch of Italian seasoning.

Add 3 Tablespoons of melted butter and 2 tablespoons of Olive Oil. Mix together. 

Add  1 healthy tablespoon of  Dijon and regular mustard. Mix well. Let sit while preparing pork tenderloins.

Mustard-garlic crust with my Granddaughter helping out - isn't she so cute 

Prepare Pork Loins

Place pork loin on cutting board used for meats. Take a paring knife and remove the silver skin from tenderloin. Check out photo. 

Begin to filet pork loin by cutting down the length of the pork loin. Please see photo. 

Flatten pork loin by using a mallet or choice what you have in your kitchen. ( Tip: You can even use your potato masher)

Season pork loins with Sea-Salt ( You can use household salt too), ground course Black pepper and a tablespoon of Olive Oil.

Bring out of the fridge your prepared Apple-Cinnamon Salsa mixture. Place on each of the tenderloin - length-wise down the middle. Please see photo.

Carefully roll each pork tenderloin into a long even roll.

Pat each tenderloin with olive oil.

Now - take your prepared Mustard-Garlic Crust ( Tip: If not pliable, place in microwave for 15 seconds. 

Apply your Crust generously on top of each Pork Tenderloin.

Place in PRE-HEATED OVEN at 375 degrees F for 25 minutes. 

Pounded out Tenderloin - ready for stuffing

Both Tenderloins with apple cinnamon stuffing - ready to be rolled by Chef Bari

Mustard-garlic crust added - Pork loin is now ready for the oven by Chef Bari

Just out of Oven - Apple Cinnamon Stuffed Crusted Pork Loin by Chef Bari

You can do this with your family too - LIKE and Share - to support my efforts you can also buy my book :

Check out my Baked Chicken Fingers recipe including photos 

Note: All photos are by Chef Bari and copyright.