Pork Tenderloin stuffed with Bacon, Feta, Sage, Apple and Creamed Leek Filling

                                                                                                           








Is.55:6-7 
6 "Seek the LORD while he may be found; call upon him while he is near
7 let the wicked forsake his way, and the unrighteous man his thoughts; let him return to the LORD, that he may have compassion on him, and to our God, for he will abundantly pardon


I made these tenderloins for lunch today and they were great!!! My grand-daughter cleaned her plate!!

2 small Pork Tenderloins Butterflied and pounded thin
1/2 Can Apple Pie filling (finely chop apples)
Thin slices of ham to cover the loins
Crisp fried bacon
Fresh sage (6-8 leaves)
1/4 cup 1/2 and 1/2 or heavy cream
1 Leek sauté in a little olive oil and butter
1/2 cup crumbled Feta
Kitchen string for tying loins (tie 6-8 times along the length so loin will hold shape)

Liquid for roasting:
1c apple juice
1c red wine

Prepare tenderloins. Use small loins (Walmart), I tried larger ones (bought at Costco) and they were too hard to work with.
Salt and pepper loins.
Fry bacon until crisp and rough chop.
Sauté thin-sliced leeks, when soft add cream.
Chop fresh sage, mix in with the creamed leeks.
Add half of the finely crumbled feta to each loin.

Layers:
Cover the loins with thin slices of ham.
Spread 1/4 of the apple pie filling onto each loin.
Add 4 pieces of crumbled bacon to each loin.
Add half of the creamed leek mixture.

Bake:
350 Degrees for 35-40 minutes (internal temp of 150-160)
Sear loins in olive oil.
Use a pan that a rack will fit and put roasting liquid in bottom. I used the small size aluminum disposable pan from Costco and a small cookie rack. Do not cover rack. The roasting liquid will steam the loins giving a wonderful flavor and keeping it moist. Spray rack with cooking spray.  Place tied loins on rack. Bake. Let loins rest 10 minutes before slicing.