If you don’t have an oven proof skillet, after browning the pork loin, just transfer to a lined baking sheet before placing in the oven.
- 2 slices or 2 TBS chopped bacon or prosciutto
- 1 cup peeled chopped Granny Smith apple
- ¼ cup sliced shallot
- ½ tsp fresh thyme
- ½ cup shredded Gruyere cheese
- 1- 1.5 lb. pork loin trimmed
- Kitchen twine
- Extra virgin olive oil
Cook bacon/prosciutto in a 12-inch nonstick skillet over medium heat until crispy (about 5 minutes). Add apple, shallot, and thyme and cook until apples are tender. Remove from heat, transfer to a bowl. and let cool. Stir in Gruyere.
Cut tenderloin in half horizontally leaving about ½ inch to keep it connected. Place plastic wrap on a large cutting board under the pork loin and over the pork so you can pound it to an even ½” thickness. (Using a small pan to pound it works great and will make for a more even product.) Pound to a neat rectangle.
Sprinkle stuffing over the pork leaving an inch border on all sides. Place seam side down and tie with kitchen twine. I laid the strips of twine on the board and placed the pork loin on top – very easy to tie that way. Cover tied pork loin tightly in plastic wrap and chill at least 2 hours up to 24 hours.
Preheat oven to 350 degrees. Remove tenderloin from plastic wrap and season with S & P. Pour about 2 TBS oil in a large oven proof skillet over medium high heat until shimmering. Brown pork loin on all sides. Transfer to middle rack oven and roast 16-20 minutes until stuffing registers 140 degrees. Remove pork from oven and place on cutting board. Tent with foil and allow to rest for 10 minutes. Remove twine, slice into1” thick medallions, and serve.
