Ingredients:

4 ounces diced Jarlsberg 1 tablespoon dried breadcrumbs

1 1-pound pork tenderloin 1 teaspoon pepper

1⁄2 teaspoon dried thyme leaves

1⁄4 teaspoon salt

1 tablespoon peanut oil

2 large garlic cloves, minced

1 cup diced onion

3 peeled, sliced (1⁄4”) Granny

Smith apples (31⁄2 cups) 1⁄2 cup apple brandy and 1⁄2 cup chicken stock (or 1 cup chicken stock)

 

Directions:

Preheat oven to 400 ? F. Mix Jarlsberg with breadcrumbs and set aside. Cut tenderloin lengthwise in four equal strips. Mix pepper, thyme and salt; sprinkle on pork, wrap and set aside. Heat large oven- proof pan or skillet on medium-high. Add oil, swirl to coat and sauté garlic with onion 2 minutes. Add apples, cover and cook 8 minutes or until soft. Off heat, remove 1⁄2 the apple mixture and, using spatula, create four 4-inch pancake rounds with remain- ing apples. With each pork strip, make a donut circle, cre- ating 2-inch hole in center; secure with toothpicks. Place pork rounds atop apple “pan- cakes.” 

 

Fill pork center with cheese-breadcrumb mixture and cover with reserved ap- ples. Bake 20 minutes. For doneness, cut into 1 round to check if meat is white. For well done, bake 5 minutes more. With spatula, carefully move rounds to serving plates. Reheat skillet on stove, pour in apple brandy and boil 2 minutes, scraping up brown bits. Add chicken stock and boil to reduce by half. Drizzle on pork rounds.