Monday, October 27, 2008


"Autumn, the year's last, loveliest smile."
~ William Cullen Bryant

~ Treasured American Elm


~ Succulent pork, wrapped in bacon and stuffed with a hints of goat cheese (adapted from Food & Wine - Oct. 2006)


2 1-lb. well-trimmed pork tenderloins

6 slices of bacon

1 Tbsp. extra-virgin olive oil

1/4 cup minced sweet onion

1/4 lb. good pork or chicken sausage, casing removed

(sun-dried tomato/basil chicken sausage is delicious)

1 cored, peeled, and 1/3-inch diced Granny Smith apple

1 minced clove garlic

1 Tbsp. chopped fresh thyme (1 tsp. dried)

1 Tbsp. chopped fresh sage (1 tsp. dried)

1/2 cup finely chopped collard greens

4 oz. fresh crumbled goat cheese

coarse salt & freshly ground pepper


1 Tbsp. extra-virgin olive oil

1 minced clove garlic

1 peeled, cored, and 1/3-inch diced Granny Smith Apple

3/4 cup apple cider

1/2 cup dry Michigan Riesling

1/4 cup organic chicken stock

1 Tbsp. chopped sage (1 tsp. dried)

1/2 Tbsp. chopped thyme (1/2 tsp. dried)

coarse salt & freshly ground pepper

  • Prepare grill. Using a long, think knife, begin at thick end of pork tenderloin and cut a 1-inch wide pocket through the center of each, using handle of wooden spoon to widen pocket if necessary. Season with a bit of cracked pepper. Set aside.
  • In large skillet, heat olive oil and add onion, cooking over moderate heat until translucent, about 3 minutes. Add sausage and cook, breaking it up with wooden spoon until cooked through, abut 3 minutes. Add apple, garlic, thyme and sage and cook until apple begins to soften, about 2 minutes. Stir in collard greens and cook until wilted, abut 2 minutes. Transfer mixture to medium bowl and let cool to room temperature. Mix in goat cheese and season stuffing with salt & pepper.
  • Sill pork tenderloin with stuffing, poking it in with wooden spoon. Season tenderloins with salt & cracked pepper and wrap bacon strips securely around them; try to cover any exposed stuffing with bacon.
  • Grill tenderloins over moderately high heat, turning four times until browned on every side, about 25 minutes or internal temperature reaches 140-degrees. Transfer tenderloins to cutting board, cover tightly with foil and let rest for 10-15 minutes.
  • Meanwhile, prepare sauce. Heat oil in medium saucepan. Add garlic and cook over moderate heat until fragrant, about 1 minute (careful not to burn). Add apple, cider, Rieslilng, Chicken stock, sage & thyme and simmer until apple softens, about 7 minutes. Transfer contents of saucepan to blender and puree until smooth. Strain sauce back into saucepan and boil until it coats back of a spoon, about 5 minutes. Season with salt & pepper.
  • Slice tenderloins crosswise about 1-inch thick and arrange on plates. Soon Apple Riesling Sauce around the meat and serve. (4 servings)
  • Note: Bacon wrapped stuffed tenderloins and sauce can be made ahead and refrigerated. Bring tenderloin to room temperature before grilling. Reheat sauce and serve as directed.
Wine Suggestion: Michigan Gold Medal winning ~ Brys Estate 2007 dry Riesling

~ Autumn
(Bloomfield Village)


Jane O' said...

Joey, how strange. I am making pork chops and apples in my crock pot today. I guess it's that time of year. I must admit your recipe looks more tempting than mine. I'll have to save it for next time!

garden girl said...

Oh my gosh, that sounds delicious! You've got some wonderful recipes on your blog Joey!

marmee said...

oh it all looks and sounds good.
i love the pictures today. so colourful and amazing.
the pork sounds great!

Iowa Gardening Woman said...

Absolutely beautiful, how can we improve on fall leaves against a blue sky.

joey said...

Hi Jane Marie ~ bet those pork chops were tasty! I must admit, I have never been a crockpot cook but know many tasty goodies happen there.

Thanks G.G. ~ I'm a seasonal cook and this is a great combo for autumn, if only for the smells ;)

Hi Marmee ~ the rich colors outside and flavors inside shout autumn. I treasure my hardy elm that hangs over my house ~ a precious survivor of Dutch Elm Disease that hit the area several years ago.

Thank you Iowa Gardening Woman ~ I totally agree!