Name: Maple and Apple Pie Stuffed Pork
Yield: 8 servings
Ingredients: ¼ cup Brown Sugar; 1 tbsp Danbury Country Store Sea Salt; 2 tsp Danbury Country Store Butchers Grind Black Pepper; 2 tsp Danbury Country Store Smoked Paprika; 2 tsp Danbury Country Store Garlic Powder; 2 tsp Danbury Country Store Onion Powder; 1 tsp Danbury Country Store Ground Mustard; ½ tsp Danbury Country Store Ground Cayenne; 34 lbs Pork Tenderloin; 1 jar or can of your favorite apple pie filling; ½ lb bacon; 1 cup delicious maple syrup (use real)

Yields8 Servings

Nutrition Tips from Audrey
You always want to dry your meat before you cook it, Especially if you like a good sear. Drying it prevents the salt or spices from melting and stops steam from forming when it hits a hot pan or oven. When using a rub it is especially important so your spice mix stays in the proportion it was intended for.

Yields8 Servings

Total Time1 hr

Ingredients

Sweet Rub:

¼ cup Brown Sugar

1 tbsp Danbury Country Store Sea Salt

2 tsp Danbury Country Store Butchers Grind Black Pepper

2 tsp Danbury Country Store Smoked Paprika

2 tsp Danbury Country Store Garlic Powder

2 tsp Danbury Country Store Onion Powder

1 tsp Danbury Country Store Ground Mustard

½ tsp Danbury Country Store Ground Cayenne

The Pork:

34 lbs Pork Tenderloin

1 jar or can of your favorite apple pie filling

½ lb bacon

1 cup delicious maple syrup (use real)

Preparation

Preheat oven to 375 degrees

Mix spices to make the rub in a small bowl.

Butterfly cut the tenderloin, dry well, and rub the inside and out with the rub mixture

Stuff inside with apple pie filling.

Wrap entire tenderloin with bacon, crisscrossing the strips.

Place on lined baking sheet for twenty five minutes.

At thirty minutes, remove from oven and baste all over with maple syrup.

Baste every five minutes until internal temperature is 145 degrees, for a four pound roast that will be about 40 minute to 45.

Let sit before cutting and enjoy!