Ingredients

The apple butter:
4 cups apple cider or juice
3 Granny Smith apples, peeled and sliced
2 sticks cinnamon
1 tablespoon light brown sugar
1 tablespoon whole allspice berries
1 teaspoon whole cloves
1/8 teaspoon salt
The Pork Tenderloin:
? of 1 (2 ?-pound) pork tenderloin
? cup apple butter (see above)
1 cup Calvados (dry apple brandy)
Salt and pepper to taste
1 cup seasoned corn bread stuffing mix
The Rhubarb Sauce:
1 ? cups water
? cup vegetable stock
1 ? cups coarsely chopped rhubarb
1 cup sliced porta blanca mushrooms
2/3 cup packed light brown sugar
1/3 cup coarsely chopped shallots
1 tablespoon finely chopped garlic
1 teaspoon Worcestershire sauce
? teaspoon grated fresh gingerroot
? teaspoon white pepper
� teaspoon sea salt
2 tablespoons chopped green onions, for garnish
2 teaspoons freshly grated nutmeg, for garnish

Directions

1. For the apple butter: In a large saucepan, cook apple cider over high heat until reduced by 1/3. Add apples, reduce heat to medium and cook until tender, about 25 minutes. Transfer apples to food processor fitted with metal blade and process until smooth. Return apple puree to saucepan along with cinnamon, brown sugar, allspice, cloves and salt. Cook over low heat, stirring frequently, until mixture is reduced to about ? cup. Remove whole spices; set aside.
2. For the pork tenderloin: Make a 1-inch slit the entire length of the tenderloin. Fill slit with apple butter and press edges together gently to close. Place tenderloin in self-sealing plastic bag, add Calvados and marinate at room temperature 45 minutes.
3. Preheat oven to 400 degrees F. Remove pork from marinade, pat dry and season with salt and pepper to taste. Place stuffing mix in clean self-sealing bag, add pork and shake to coat thoroughly with stuffing mix.
4. Place pork on rack in roasting pan and roast 20 to 30 minutes, until a meat thermometer inserted in the center reads 155 degrees F. Remove from oven and let stand 10 minutes.
5. For the rhubarb sauce: While pork is cooking, in heavy saucepan combine water and vegetable stock. Stir in rhubarb, mushrooms, brown sugar, shallots, garlic, Worcestershire sauce, gingerroot, white pepper and salt and cook, uncovered, over low heat, stirring occasionally until thickened, about 30 minutes. Remove from heat and keep warm.
6. Slice pork into 12 equal slices and divide among 4 dinner plates. Top each serving with rhubarb sauce, and garnish with shopped green onions and freshly grated nutmeg, if desired.

Nikki Norman, a finalist in the Master Chef USA 2000 Southeast Regional Cookoff created this recipe. The apple butter may be prepared up to 2 weeks ahead and kept in the refrigerator.

Cornbread-Crusted Pork Tenderloin with Rhubarb Sauce
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