Stuffed pork tenderloin with apple sauce 🥩

Season the open loin to taste, cut in book form.

For the filling, mix the minced meat with the pâté, pine nuts, raisins, diced dates and diced ham.

Put a thin layer on the loin and roll up. In a baking dish, place a bed of spring onions and diced apple.

Put the tenderloin in a wire mesh and place on a tray. Brush with mustard.

Add a bottle of port and bake for 2 hours at 210°C.

Check that it does not dry out and turn the tenderloin from time to time. When it is ready, mash the apples, the spring onion and the loin juice to make the sauce.

Cut the tenderloin into slices and serve with the sauce.