Applefennel Stuffed Pork Tenderloin


  • Salt
  • 1 package pork tenderloins (2 tenderloins)
  • Pepper
  • 2 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling
  • 1 small fennel bulb, cored and chopped, plus a handful of the fronds, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped or grated
  • 1 firm apple, such as Gala or Honey Crisp varieties, peeled, cored and sliced
  • 4-5 sprigs thyme, leaves removed and chopped
  • Pepper
  • 1/2 cup apple juice or cider
  • 1 cup fresh breadcrumbs
  • 1/2 pound extra-wide egg noodles
  • 2 tablespoons butter
  • 1/2 cup flat leaf parsley (about 2 handfuls), chopped

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