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Ingredients

• 2 tablespoons extra-virgin olive oil, plus 1 teaspoon, divided
• 1 cup chopped leek, white and light green parts only, rinsed
• 1 sweet apple, such as Braeburn, Honeycrisp or Macoun, peeled and chopped
• 1 teaspoon chopped fresh thyme, plus 1 sprig, divided
• 3/4 teaspoon salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 1-1 1/4 pounds pork tenderloin, trimmed
• 2 cloves garlic, peeled
• 1/2 cup applejack or apple brandy
• 2 cups apple cider
• 2 teaspoons cornstarch
• 2 teaspoons Dijon mustard

Description

Stuff Pork Tenderloin With Apple And Leek To Take It From Ordinary To Elegant. Our Easy Method Of Tying The Roast Together Keeps The Filling Inside While You Brown And Roast It. We Use Applejack, Brandy Made From Apple Cider, For Depth Of Flavor In The Pa

Eating Well