Stuffed Pork Tenderloin with Dijon Mustard Brandy Sauce

 Use your imagination with this next recipe; and feel free to alter the ingredients for the stuffing. Simply aim for ingredients which you enjoy and which will complement pork. Serve it on a bed of polenta with haricots verts amandine and voila, another great meal from your own kitchen.

Stuffed Pork Tenderloin with Dijon Mustard Brandy Sauce
1 pork loin, (about 1 lb)
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

Stuffing
1 finely chopped shallot
2 small apples finely chopped
1/2 teaspoon of sugar
1/2 cup cooked drained spinach and chopped
4 dried figs diced
2 fresh sage leaves finely chopped
pinch of cinnamon
splash of brandy
salt and pepper
2 tablespoons butter

Brandy Sauce
1/4 cup brandy
1/2 cup chicken broth
1/2 tablespoon Dijon mustard (regular)
1/2 tablespoon Dijon mustard (with seeds)
2 to 3 tablespoons 35 % cream

In a frying pan heat the butter and cook the shallots til transparent. Add the apples, sage, sugar and continue cooking for 2 to 3 minutes. Season with a pinch of salt and pepper. Pour in the brandy and cook another 2 minutes. Set aside in a small bowl and allow to cool.
Trim the tenderloin and butterfly the meat, by slicing it in half lengthwise. Do not cut right through the other side. Place the meat on a work board and cover with plastic wrap. Pound the meat to about 1/2 inch thick. Remove the plastic wrap and spread the apple stuffing and the spinach. Fold the loin as illustrated. Place four 6 inch cooking strings crosswise on a work surface and one 18 inch cooking string lengthwise, on top of the shorter strings. Place the folded tenderloin on the strings and tie to secure the stuffing.
Heat the butter and oil in a skillet and sear the meat on all sides. Set aside the skillet with drippings for the sauce. Continue to roast the loin in a pre-heated 350degree F. oven until the meat reaches 150 degrees on a meat thermometer. Let rest for 5 minutes before cutting.
Return the skillet to the stove element and on medium heat, deglaze with 1/4 cup of brandy. Whisk in the mustard and add the chicken broth. Allow to reduce and add the cream. Finish the sauce with a dab of cold butter.