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From the SCCC Kitchen: Pork tenderloin recipe a tender touch for Valentine’s Day

From the SCCC Kitchen: Pork tenderloin recipe a tender touch for Valentine’s Day

Adjunct instructor Mark Brucker of Schenectady County Community College presents Stuffed Pork Tender

“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. Today, adjunct instructor Mark Brucker presents Stuffed Pork Tenderloin with Apple Brandy Cream Sauce.

Valentine’s Day will mean tender loving for many couples in the Capital Region. For Mark Brucker, the day can mean tenderloin.

The culinary arts instructor at Schenectady County Community College has a recipe perfect for Thursday’s hearts and flowers crowd. Stuffed Pork Tenderloin with Apple Brandy Cream Sauce is elegant in the dining room and easy in the kitchen.

“Tenderloins are pretty easy to get in the supermarket, and they don’t require a lot of cleaning,” Brucker said.

Flattened tenderloins are filled with stuffing mixtures, rolled up, tied up with butcher’s string and baked for a short time.

The sauce, which features brown sugar, butter and applejack, gives the dish a little extra jazz.

“You finish it off with some pork gravy and some heavy cream,” Brucker said of the sauce. “And if you have to thin it out a little bit, you can add a little apple juice, which will add a little flavor, as well.”

Men and women entertaining valentines will not want to spend too much time near the oven, not when they can be cuddling by the fireplace. Brucker said most of the prep work can be done before the dinner date begins.

“You can spend some time having some champagne while the tenderloin is cooking and the sauce is heating up,” he said.

Stuffed Pork Tenderloin with Apple Brandy Cream Sauce

2 pork tenderloins

2 cups stuffing mix or your favorite all ready made

1 Granny Smith apple, peeled, cored and diced

11⁄2 teaspoons cinnamon

1⁄2 teaspoon nutmeg

1 tablespoon vegetable oil

1 to 2 sprigs fresh rosemary or thyme

4 ounces butter

1 cup brown sugar

1 Granny Smith apple, peeled, cored and diced

2 ounces applejack brandy

1⁄2 cup apple juice

1 cup pork gravy

1 cup heavy cream

Take pork tenderloins and remove any fat and-or skin. Butterfly lengthwise (be careful not to cut all the way through) and tenderize with a meat mallet. Take stuffing mix and add apples, season with cinnamon and nutmeg.

Spread mixture on top of pounded out pork tenderloins and roll up into jelly roll from long side. Tie with butcher’s string and place in a roasting pan; sprinkle with vegetable oil and place sprigs of fresh herbs along side.

Bake at 325 degrees until you reach an internal temperature of 165 degrees (between 30 and 45 minutes). Remove from oven, cover and let stand for 15 minutes while making sauce.

To make sauce: In a heated sauté pan, add butter, brown sugar and apple. Brown over medium heat until mixture begins to boil. Remove pan from heat and add brandy. Return to stove and flame brandy to burn off alcohol.

Add apple juice and gravy and let reduce over low heat. Just before serving, add heavy cream, stir in and remove from heat.

When sauce is ready, remove string from pork tenderloin and slice diagonally into 1⁄2-inch pieces.

Fan on to plate and ladle with sauce.

Serves 4.

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