Stuffed Pork Tenderloin Altino Latino with Apple & Butternut Squash Filling

Product Description

The flavors of autumn and Latin flavors shine through in this stunning pork tenderloin.

INGREDIENTS

• 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

DIRECTIONS

1. Preheat the oven to 375° F.
2. 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.
3. Place a piece of plastic wrap under and one piece over the entire tenderloin; pound to an even 3/8-inch thickness.
4. Season both sides with sea salt and Altino Latino seasoning and set aside.
5. Place onion, apple, and squash in the bowl of a food processor and pulse until finely chopped.
6. 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.
7. Season with Altino Latino (start with 1 tablespoon) and salt, and Controne red pepper flakes to taste.
8. Lay the stuffing over the pork tenderloin evenly, leaving about 1 inch free at one end.
9. 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.
10. 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.
11. Place skillet in the oven and bake for 20-25 minutes until internal temperature reaches 145° F.
12. Remove from the oven, cover with foil, and allow to rest for 5 minutes.
13. Remove the baker’s twine and cut the pork into ¾-inch slices. Serve drizzled with Apple Balsamic Vinegar over mashed potatoes.

Buon Apettito!