Recipe of the Month: Apple-&-Leek-Stuffed Pork Tenderloin

   Stuff pork tenderloin with apple and leek to take it from ordinary to elegant. This easy method of tying the roast together keeps the filling inside while you brown and roast it. Use applejack, brandy made from apple cider, for depth of flavor in the pan sauce, but you can use a 1/2 cup of cider if you prefer. Plus, this month has a bonus recipe: Rocky Road Brownies. Ingredients 2 tablespoons and 1 teaspoon Extra-Virgin Olive Oil, Divided 1 cup Leek, Chopped (white and light green parts only), Rinsed 1 Apple, Sweet (Braeburn, Honeycrisp or Macoun), Peeled, Chopped 1 teaspoon and 1 sprig Thyme, Fresh, Chopped, Divided 3/4 teaspoon Salt, Divided 3/4 teaspoon Pepper, Freshly Ground, Divided 1 Pork Tenderloin (1-1/4 pounds), Trimmed 2 cloves Garlic, Peeled 1/2 cup Applejack or Apple Brandy 2 cups Apple Cider 2 teaspoons Cornstarch 2 teaspoons Dijon Mustard Preheat oven to 450°F. Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and cook, stirring approximately 3 minutes or until leeks begin to soften. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally for 2 minutes or until the apple is begins to soften. Transfer the mixture to a bowl to cool. Rinse out the pan. To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness. Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides for approximately 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes. Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce. Makes 4 servings.