Pork tenderloin with apples and goat cheese

Name: Pork tenderloin with apples and goat cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 large pork tenderloins, butterflied (cut lengthwise down the center without cutting all the way through); A handful of baby spinach; ½ Gala apple, peeled and cut in thin strips; 150 g (5 oz) soft unripened goat cheese; A few toothpicks, preferably clean; Kitchen twine; 1 tablespoon (15 ml) butter; 1 tablespoon (15 ml) all-purpose flour; 1½ cups (375 ml) hot milk; ½ cup (125 ml) light, fruity white beer, room temperature (or hard cider, or apple juice for an alcohol-free version); ½ Gala apple, peeled and finely chopped; 3 tablespoons (45 ml) Dijon mustard; ½ teaspoon (2.5 ml) herbes de Provence; ½ teaspoon (2.5 ml) dried parsley

Preparation 10 min
Cooking 40 min
Servings 4
Freezing I do not suggest

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Ingredients for the pork tenderloins

2 large pork tenderloins, butterflied (cut lengthwise down the center without cutting all the way through)
A handful of baby spinach
½ Gala apple, peeled and cut in thin strips
150 g (5 oz) soft unripened goat cheese
A few toothpicks, preferably clean
Kitchen twine

Ingredients for the Dijon mustard sauce

1 tablespoon (15 ml) butter
1 tablespoon (15 ml) all-purpose flour
1½ cups (375 ml) hot milk
½ cup (125 ml) light, fruity white beer, room temperature (or hard cider, or apple juice for an alcohol-free version)
½ Gala apple, peeled and finely chopped
3 tablespoons (45 ml) Dijon mustard
½ teaspoon (2.5 ml) herbes de Provence
½ teaspoon (2.5 ml) dried parsley

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Preparation

Pork tenderloins: preheat the oven to 400°F (200°C).
Place the tenderloins in a large baking pan and open them up. Add a nest of baby spinach, spread the apples, then break the goat cheese into small chunks over everything. Keep in mind that you’ll have to close them, so don’t overstuff!
Press the filling down in the center with your fingers, then close the tenderloins as tight as you can with a few toothpicks, and tie twine over them to be sure. Fill the remaining gaps with goat cheese and season with salt and pepper! Place in the oven, open side up, and cook for about 25 minutes, until the center reaches 145°F (63°C). The pork is best a little pink! Remove from the oven and let rest for 2-3 minutes before cutting into slices and serving.
Dijon mustard sauce: when there are about 15 minutes of cooking left for the pork, make the sauce! In a small saucepan over medium heat, melt the butter and add the flour. Stir well to make a roux. Cook, stirring often, for 1 minute.
Add the milk and whisk to break up any lumps. Add the rest of the ingredients, season with salt and pepper and stir well.
Bring to a boil, then lower to medium heat. Simmer gently for about 10-12 minutes or until the sauce is thick! Stir often. Keep warm and pour over the sliced pork!