Stuffed Pork Tenderloin with Apple Bourbon Gravy

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• 1 1/2 lb pork tenderloin (silver skin removed)
  Ingredient note

  Source: 1 1/2 lb pork tenderloin (silver skin removed)
• 2 Tbsp olive oil
  Ingredient note

  Source: 2 Tbsp olive oil
• 2 slices bacon (diced)
  Ingredient note

  Source: 2 slices bacon (diced)
• 2 each small to medium gala apples (or your favorite type) (peeled, cored, and diced)
  Ingredient note

  Source: 2 small to medium gala apples (or your favorite type) (peeled, cored, and diced)
• 1 each small yellow onion (diced)
  Ingredient note

  Source: 1 small yellow onion (diced)
• 2 cloves garlic (minced)
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  Source: 2 cloves garlic (minced)
• 1/2 tsp + 1/2 tsp kosher salt
  Ingredient note

  Source: 1/2 tsp kosher salt; Source: 1/2 tsp kosher salt
• 1/4 tsp + 1/2 tsp + 1/4 tsp black pepper
  Ingredient note

  Source: 1/4 tsp black pepper; Source: 1/2 tsp black pepper; Source: 1/4 tsp black pepper
• 1 Tbsp chopped fresh sage
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  Source: 1 Tbsp chopped fresh sage
• 1 1/2 tsp chopped fresh rosemary
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  Source: 1 1/2 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
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  Source: 1 tsp chopped fresh thyme
• 1 1/2 Tbsp packed light brown sugar
  Ingredient note

  Source: 1 1/2 Tbsp packed light brown sugar
• 1 1/2 tsp smoked paprika
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  Source: 1 1/2 tsp smoked paprika
• 3/4 tsp garlic powder
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  Source: 3/4 tsp garlic powder
• 1/2 tsp + 1/4 tsp onion powder
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  Source: 1/2 tsp onion powder; Source: 1/4 tsp onion powder
• 1/2 tsp dried thyme
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  Source: 1/2 tsp dried thyme
• 1/4 tsp ground cumin
  Ingredient note

  Source: 1/4 tsp ground cumin
• 0.3333333333333333 cup pan drippings (from cooking the pork)
  Ingredient note

  Source: 1/4 - 1/3 cup pan drippings (from cooking the pork); upper source range endpoint used for shopping.
• 1/3 cup bourbon
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  Source: 1/3 cup bourbon
• 1 cup reduced sodium chicken broth or stock
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  Source: 1 cup reduced sodium chicken broth or stock
• 2/3 cup apple cider
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  Source: 2/3 cup apple cider
• 2 tsp dijon mustard
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  Source: 2 tsp dijon mustard
• 1/4 cup cold water
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  Source: 1/4 cup cold water
• 2 Tbsp cornstarch
  Ingredient note

  Source: 2 Tbsp cornstarch
• 1 Tbsp cold unsalted butter
  Ingredient note

  Source: 1 Tbsp cold unsalted butter

1. Heat a large oven safe skillet (I prefer cast iron), over MED LOW heat. Add bacon pieces and cook until crisp. Remove with a slotted spoon to a paper towel lined plate.
2. To the same skillet, add onion, apple, garlic, salt and pepper. Cook, stirring often, for 3-5 minutes, until softened.
3. Stir in sage, rosemary and thyme, and remove mixture to the plate with the bacon.
4. Wipe out skillet, but no need to wash. Set aside for now.
5. Add tenderloin to a cutting board. Hold your knife parallel to the board and carefully slice the pork from right to left (if you’re a righty), until you're about 1/2 an inch away from the opposite side.
6. Open the tenderloin up like a book, then cover with plastic wrap or wax paper and pound with the flat side of a meat mallet until the whole tenderloin is about 1/2 an inch thick.
7. Remove plastic wrap, and spread stuffing mixture evenly over the surface of the meat, leaving a small border all the way around.
8. Start with a long edge, and roll the meat up into a tight log shape, pushing any stuffing back in that falls out of the ends.
9. Secure the ends with several toothpicks, keeping them all pointing the same way. Take note of how many you used, so you can make sure you take that same amount back out at the end of cooking!
10. Combine rub ingredients in a small bowl, then rub evenly over the entire surface of the tenderloin, being careful not to poke yourself on the toothpicks.
11. Preheat oven to 400°F.
12. Add 2 Tbsp to cast iron skillet from earlier, and heat over MED HIGH heat. Once oil is hot, add tenderloin, toothpick side down, and sear for 1-2 minutes per side, until golden brown.
13. Transfer the skillet to the preheated oven for about 20 minutes, or until an instant read thermometer reads 140-145°F.
14. Transfer pork to a cutting board and let rest for about 10 minutes.
15. While meat is resting, transfer skillet back to the stovetop and heat over MED/MED HIGH heat. There should be drippings in the skillet from cooking the pork, drain off some if needed, so that you have about 1/4 - 1/3 cup left… those add great flavor.
16. Add bourbon and use a wooden spoon to scrape the bottom of the pan, loosening any browned bits.
17. Pour in chicken stock, apple cider, mustard, salt, pepper, and onion powder, and bring to a low boil.
18. In a small mixing bowl, combine cold water and cornstarch and whisk together until smooth.
19. Pour cornstarch mixture into the boiling liquid, whisking as you add it.
20. Reduce heat to MED LOW and simmer, stirring often, until gravy has thickened to your liking.
21. Remove from heat and add cold butter, whisking as it melts into the gravy.
22. Slice tenderloin into 1/2-3/4” rings, and drizzle gravy over the slices.
23. Serve with additional gravy on the side.