2 tablespoons olive oil, plus more for brushing pork
1 red onion, finely diced
1 stalk celery, finely diced
2 Cortland or McIntosh apples, cored and diced
2 cloves garlic, minced
2 cups day-old bread, cubed
¾ cup fresh or hard apple cider
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
Salt and ground black pepper to taste
8 ounces Cabot Sharp Lite50 Cheddar, grated (about 2 cups)
6 (5 to 6 ounce) sections of pork tenderloin
PREHEAT oven to 375°F.
HEAT, in large deep skillet, 2 tablespoons of oil. Add onion and celery and cook, stirring, until tender, 5 to 8 minutes. Add apples and garlic and cook for 2 to 3 minutes longer. Add bread cubes and cider and cook until moisture evaporates and mixture becomes stuffing-like.
Remove from heat; stir in herbs and season with salt and pepper. Stir in cheese and set aside to cool.
SPLIT pork sections lengthwise, leaving one side attached. Open up like book. Place between two sheets of plastic wrap and pound with heavy pan or rolling pin until thin.
Place one-sixth of stuffing on each piece of pork. Roll pork around stuffing and secure with toothpick. Brush each with oil and place seam-side-down on baking sheet.
Roast for 20 minutes, or until thermometer inserted diagonally into center of meat registers 155°F. Let cool for 5 minutes, then remove toothpicks and slice.
Recipe courtesy of Chef Bradley Koehler of New England Culinary Institute.