Stuffed Pork Tenderloins With Bacon And Apple Riesling Sauce
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup minced onion
- 1/4 pound pork breakfast sausage, casings removed
- 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
- 1 garlic clove, minced
- 1/2 teaspoon chopped thyme
- 1/2 teaspoon chopped sage
- 1/2 cup finely chopped collard greens (2 large leaves, stemmed)
- 4 ounces fresh goat cheese, at room temperature
- Kosher salt and freshly ground pepper
- Two 1-pound pork tenderloins
- 6 slices of bacon
- 3/4 cup apple cider
- 1/2 cup dry Riesling
- 1/4 cup chicken stock or low-sodium broth
Instructions
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