'AUTUMN'S LAST LOVELIEST SMILE' ~ GRILLED STUFFED PORK TENDERLOIN with APPLE RIESLING SAUCE

"Autumn, the year's last, loveliest smile."

~ William Cullen Bryant

~ Treasured American Elm

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GRILLED STUFFED PORK TENDERLOIN with APPLE RIESLING SAUCE

~ Succulent pork, wrapped in bacon and stuffed with a hints of goat cheese (adapted from Food & Wine - Oct. 2006)

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2 1-lb. well-trimmed pork tenderloins

6 slices of bacon

1 Tbsp. extra-virgin olive oil

1/4 cup minced sweet onion

1/4 lb. good pork or chicken sausage, casing removed

(sun-dried tomato/basil chicken sausage is delicious)

1 cored, peeled, and 1/3-inch diced Granny Smith apple

1 minced clove garlic

1 Tbsp. chopped fresh thyme (1 tsp. dried)

1 Tbsp. chopped fresh sage (1 tsp. dried)

1/2 cup finely chopped collard greens

4 oz. fresh crumbled goat cheese

coarse salt & freshly ground pepper

SAUCE:

1 Tbsp. extra-virgin olive oil

1 minced clove garlic

1 peeled, cored, and 1/3-inch diced Granny Smith Apple

3/4 cup apple cider

1/2 cup dry Michigan Riesling

1/4 cup organic chicken stock

1 Tbsp. chopped sage (1 tsp. dried)

1/2 Tbsp. chopped thyme (1/2 tsp. dried)

coarse salt & freshly ground pepper

• Prepare grill. Using a long, think knife, begin at thick end of pork tenderloin and cut a 1-inch wide pocket through the center of each, using handle of wooden spoon to widen pocket if necessary. Season with a bit of cracked pepper. Set aside.
• In large skillet, heat olive oil and add onion, cooking over moderate heat until translucent, about 3 minutes. Add sausage and cook, breaking it up with wooden spoon until cooked through, abut 3 minutes. Add apple, garlic, thyme and sage and cook until apple begins to soften, about 2 minutes. Stir in collard greens and cook until wilted, abut 2 minutes. Transfer mixture to medium bowl and let cool to room temperature. Mix in goat cheese and season stuffing with salt & pepper.
• Sill pork tenderloin with stuffing, poking it in with wooden spoon. Season tenderloins with salt & cracked pepper and wrap bacon strips securely around them; try to cover any exposed stuffing with bacon.
• Grill tenderloins over moderately high heat, turning four times until browned on every side, about 25 minutes or internal temperature reaches 140-degrees. Transfer tenderloins to cutting board, cover tightly with foil and let rest for 10-15 minutes.
• Meanwhile, prepare sauce. Heat oil in medium saucepan. Add garlic and cook over moderate heat until fragrant, about 1 minute (careful not to burn). Add apple, cider, Rieslilng, Chicken stock, sage & thyme and simmer until apple softens, about 7 minutes. Transfer contents of saucepan to blender and puree until smooth. Strain sauce back into saucepan and boil until it coats back of a spoon, about 5 minutes. Season with salt & pepper.
• Slice tenderloins crosswise about 1-inch thick and arrange on plates. Soon Apple Riesling Sauce around the meat and serve. (4 servings)
• Note: Bacon wrapped stuffed tenderloins and sauce can be made ahead and refrigerated. Bring tenderloin to room temperature before grilling. Reheat sauce and serve as directed.

Wine Suggestion: Michigan Gold Medal winning ~ Brys Estate 2007 dry Riesling

~ Autumn

(Bloomfield Village)