Stuffed Pork Tenderloin with Apple & Sage

Ingredients

• 1 (454 g) pork tenderloin
• 1/2 medium (91 g) apple, finely diced
• 1 medium (110 g) yellow onion, diced
• 1 tsp (0.5 g) dried sage
• 3 1/2 tbsp (50 ml) olive oil
• 3/4 tsp (5 g) fine sea salt and black pepper
• 1 cup (117 g) walnuts, chopped
• 4 cups (560 g) butternut squash, peeled and cubed
• 4 cups (400 g) green beans, trimmed
• 1 tbsp (15 ml) apple cider vinegar
• 2 tsp (10 g) Dijon mustard

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Method

1. Heat the oven to 400°F (200°C). Butterfly the pork tenderloin lengthwise without cutting all the way through and pound it to an even half-inch (1cm).
2. Cook the apple, onion and sage in half the oil over medium heat for 6 minutes, until soft and any liquid has gone. Season with half the salt and pepper and stir in the walnuts.
3. Spread the stuffing over the pork, roll it up and tie it. Rub with the rest of the oil, salt and pepper and roast with the squash around it for 28 to 30 minutes, until 145°F (63°C), adding the green beans for the last 15.
4. Rest 10 minutes and whisk the vinegar and Dijon into the pan juices to pour over.