Stuffed Pork Tenderloin Altino Latino with Apple & Butternut Squash Filling
The flavors of autumn and Latin flavors shine through in this stunning pork tenderloin.
- 1 pork tenderloin (about 3 pounds)
Fine Sea Salt from Margherita di Savoia, Puglia
- Michele Ferrante Controne Hot Pepper Flakes
- 2 tablespoons Fior di Maiella Altino Latino, divided
- 3 tablespoons Casina Rossa Extra Virgin Olive Oil
- ½ cup sweet onion, roughly chopped
- 1 Granny Smith apple, peeled, cored, and quartered
- 1 cup butternut squash, roughly chopped
- 1-2 garlic cloves, minced
- ¼ cup parsley, finely chopped
- 1 cup Cherchi Carasau Sardinian Parchment Crakers, crumbled
- 2 tablespoons Fior di Maiella Altino Latino
- Ritrovo Selections Apple Balsamic Vinegar
- Preheat the oven to 375° F.
- Butterfly the pork tenderloin. Place loin on a cutting board, hold a knife blade parallel to the board, and make a lengthwise cut about 1/3 of the way from the bottom of the pork, stopping about 1 inch from the opposite end. Be careful not to cut through. Open the loin like a book. Make a second cut into the thick side of the pork, parallel to the first cut. Do not cut all the way through; stop about 1 inch from the opposite edge. Fold open to make one long cut of tenderloin.
- Place a piece of plastic wrap under and one piece over the entire tenderloin; pound to an even 3/8-inch thickness.
- Season both sides with sea salt and Altino Latino seasoning and set aside.
- Place onion, apple, and squash in the bowl of a food processor and pulse until finely chopped.
- Place olive oil in a heavy skillet set over medium heat. Sauté the onion, apple, and squash until tender. Add the garlic, parsley, and parchment cracker crumbs and cook until the crackers absorb liquid.
- Season with Altino Latino (start with 1 tablespoon) and salt, and Controne red pepper flakes to taste.
- Lay the stuffing over the pork tenderloin evenly, leaving about 1 inch free at one end.
- Gently roll the tenderloin like a jelly roll, starting at the end opposite the 1-inch margin. Using the plastic wrap to fold over the pork makes this a little easier. Arrange seam side down and secure with baker’s twine at ¾-inch intervals.
- Heat a large oven-proof skillet over medium-high heat and sear the tenderloin on all sides. Cook for 2-3 minutes on each side until browned all the way around.
- Place skillet in the oven and bake for 20-25 minutes until internal temperature reaches 145° F.
- Remove from the oven, cover with foil, and allow to rest for 5 minutes.
- Remove the baker’s twine and cut the pork into ¾-inch slices. Serve drizzled with Apple Balsamic Vinegar over mashed potatoes.