Oyster Stuffed Glazed Pork Tenderloin

PREP INSTRUCTIONS

1. Heat a large nonstick skillet over medium-high heat. Add the bacon, onion, apple, garlic and thyme leaves. Cook, stirring often, for 7 minutes or until bacon is crisp. Add sherry and oysters; cook for 1 minute or until moisture is evaporated. Add bread and toss to coat with cooked mixture; cool to room temperature.
2. Meanwhile, preheat the oven to 400°F (200°C) . Slice along the length of each tenderloin almost through to the centre, so it opens like a book. Sprinkle evenly with salt and pepper.
3. Spread the stuffing mixture down the length of one tenderloin and top with the remaining tenderloin. Secure the layers with kitchen twine tied at equal intervals. Place the roast on a rack set over a foil-lined, rimmed baking sheet. Stir the maple syrup with the mustard until well combined.
4. Roast for 30 to 35 minutes or until an instant read thermometer registers 160°F (71°C) when inserted into the thickest part of the pork (and 165°F/74°C in the stuffing) . Baste the meat with the maple mixture twice during roasting. Broil on the centre rack for 5 minutes or until glossy. Rest for 5 minutes before slicing. Makes 6 servings.

Tips:

• The stuffing mixture can be made ahead and held in the refrigerator for up to 1 day. Bring the stuffing mixture to room temperature before stuffing and roasting the pork.