APPLES WELLINGTON RECIPES

Steps:

• Pat pork dry with paper towels; season all over with salt and pepper. Sprinkle with coriander; rub onto pork.
• Heat a large skillet over medium-high. Swirl in oil, add pork, and cook until browned on all sides, 3 to 4 minutes a side. Transfer to a plate; let cool completely. Pour wine into skillet, bring to a simmer, and cook, scraping up browned bits from bottom, until reduced to about 1 tablespoon, 2 minutes. Let cool completely.
• Melt butter in a large skillet over medium. Add cut apples and cook, tossing occasionally, until softened and liquid has evaporated, about 7 minutes. Let cool completely.
• In a small bowl, combine mustard, horseradish, chopped sage, and wine sauce. Reserve 1/4 cup of mixture, then brush remainder over surface of pork. Make a 2-inch-deep slit lengthwise all the way across top of loin; stuff with cooked apples.
• Roll out one disk of dough on a lightly floured surface to a rectangle about 1 inch wider all around than pork. Place on a parchment-lined baking sheet. Center pork on dough; brush edges of dough with water. Roll out remaining disk of dough to a rectangle large enough to drape over pork with enough dough remaining for a border. Drape over pork; trim top and bottom doughs to a 3/4-inch border. Press and crimp edges with the floured tines of a fork to seal.
• Preheat oven to 400 degrees. From dough scraps, cut two 12-inch-long, 3/4-inch-wide pieces. Arrange crisscrossed on top dough layer. Refrigerate 30 minutes. Brush egg wash over entire surface, then cut a few small vents in top of dough.
• Bake 20 minutes; reduce temperature to 350 degrees and bake until pastry is golden and a thermometer inserted in middle of pork registers 138 degrees, about 5 minutes more. Let stand 30 minutes. Serve, garnished with crabapples, small apples, bay leaves, and sage sprigs, with reserved mustard mixture.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir together mustard and maple syrup in a small bowl.
• Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
• Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
• Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
• Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
• Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.