We wanted to create an ultraflavorful pork tenderloin recipe by packing the meat with a pungent stuffing. To stuff it without leaking, we butterflied the meat, meaning we sliced the tenderloin nearly in half lengthwise. We then pounded the tenderloin to an even thickness before rolling it around a mixture of salty, smoky bacon and sweet, tart apples and tying it with kitchen twine. Gruyère cheese bound the bacon-and-apple stuffing together while adding nutty richness.(ATK)

• 3 slices bacon, cut into ½-inch pieces
• 1 Granny Smith apple, peeled, cored, and chopped
• 1 shallot, minced
• 1 teaspoon minced fresh thyme
• Try adding this!
  • 2-3 slices rustic bread, blended into bread crumbs
  • Olive Oil to hold bread together
• 3 ounces Gruyère cheese, shredded (¾ cup)
• 2 (1- to 1¼-pound) pork tenderloins, trimmed
• 1 ½ teaspoons kosher salt
• ½ teaspoon pepper
• 1 tablespoon extra-virgin olive oil

1. FOR THE STUFFING: Cook bacon in 12-inch ovensafe nonstick skillet over medium heat until crispy, 5 to 7 minutes. Add apple, shallot, and thyme and cook until apple is softened, 4 to 6 minutes. Transfer to bowl and let cool for 10 minutes. Stir in Gruyère. Wipe skillet clean with paper towels.
2. FOR THE PORK: Adjust oven rack to middle position and heat oven to 350 degrees. Cut tenderloins in half lengthwise, stopping ½ inch from edge so halves remain attached. Open up tenderloins, cover with plastic wrap, and pound to even ¼-inch thickness.
3. Working with 1 tenderloin at a time, trim and discard any ragged edges to create neat rectangle. With long side of tenderloin facing you, sprinkle half of stuffing (scant 1 cup) over bottom half of tenderloin, leaving 1-inch border around edges. Roll tenderloin away from you into tight log.
4. Position tenderloins seam side down and tie crosswise with kitchen twine at 1-inch intervals to secure. (Stuffed tenderloins can be wrapped individually in plastic wrap and refrigerated for up to 24 hours.)
5. Sprinkle each tenderloin with ¾ teaspoon salt and ¼ teaspoon pepper. Heat oil in now-empty skillet over medium-high heat until shimmering. Add tenderloins and brown on all sides, 6 to 8 minutes. Transfer skillet to oven and roast until center of stuffing registers 140 degrees, 16 to 20 minutes. Transfer tenderloins to carving board, tent with aluminum foil, and let rest for 10 minutes. Remove twine, slice into 1-inch-thick medallions, and serve.

1. Try brining the tenderloin while making the stuffing?