This crowd pleaser packs a punch with the bite sized portions for a gathering or party. It’s flavor combination of savory and sweet while still looking classy makes it the perfect centerpiece at a holiday table.
1 ½Large applespeeled and chopped (I used honey crisp)
½red oniondiced (about ⅓ c)
⅛-¼teaspooncayennedepending on the spice level you prefer
¼teaspoonfresh grated nutmeg
2tablespoonbrown sugaror coconut sugar
Squeeze of lemon
2tablespoonraisins or dried cranberries
Prep tenderloins by butterflying* them and pounding them out.
Whisk marinade ingredients together and set aside.
Heat a saute pan over med and add onions. Sweat for 2 minutes.
Add apples and cook for 5 minutes over med-low heat.
Add spices, brown sugar, balsamic, worcestershire and lemon.
Cook for 4 minutes over low.
Stir in pecans and raisins and remove from heat.
Evenly split filling and distribute between tenderloins, then roll and tie or use toothpicks to keep together.
Place in a lidded casserole dish and pour marinade over the top of both tenderloins**. Let set for at least two hours.
Heat oven to 350, bake with lid on for 25-30 minutes, then take lid off and bake for another 7-10 minutes. Then rest for 5 minutes before cutting. Meat should be cooked to 140 for medium rare (slightly pink), 155 for well (almost white).
Slowly and carefully slice tenderloins and place neatly on a tray, serve warm.
This can easily be adapted to one tenderloin, simply use HALF the ingredients. *see blog for technique tips**Can be left like this in the fridge overnight and baked the next day.