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A celebration of the harvest is this bright and colourful meal from the kitchens of  Junowolf

Please fave and comment on the original submission here: http://www.furaffinity.net/full/4795220/

On the menu tonight:

Pork tenderloin, brined for two days in an apple cider and hard cider brine, stuffed with a savory date and Boursin cheese stuffing. Sweet potato mash and a Romaine salad with French vinaigrette. Only posting the recipe for the pork hehe.

Harvest Pork Roulade:

1 Pork Tenderloin
2 tbsp light olive oil
6 feet of baking twine
salt and pepper to taste

Stuffing:
3 tbsp bacon fat or butter
1/2 cup finely chopped onion
1/2 cup plain bread crumbs
1 egg yolk
1/4 cup chopped dates
1/4 cup chopped roasted hazlenuts
1/2 cup boursin cheese
1/2 tsp thyme
salt and pepper to taste

Brine:
2 qt apple cider
1 bottle Woodchuck hard cider
1/2 cup cider vinegar
1/2 cup sugar
3/4 cup kosher salt
4 sprigs fresh rosemarry
1 cinnamon stick

Directions:
Remove the silver skin and fat from the tenderloin. Place all the brining ingredients in a pot and bring to a boil. Take off the heat and let cool in the refigerator. (Note there is enough brine for two tenderloins.) Place the tenderloin in a 1 gal zip top bag and fill with half the brine. Be sure to get 2 of the rosemarry sprigs in the bag. Remove the air and close the bag. Put it in the refrigertator in a leak proof container for 48 hours. Turn the bag at least 4 times during the brining.
Remove the tenderloin and discard the used brine. Pat the tenderloin dry with a paper towel. Using a boning knife, make a long, shallow cut along the full length of the tenderloin. Continue making this cut deeper, unrolling the tenderloin, creating about a half inch thick sheet from the tenderloin. Place the the tenderloin between plastic wrap and pound it to an even thickness of about 3/8ths of an inch.
Saute the chopped onion in the bacon fat until just slightly browned. Add the chopped dates and roasted hazlenuts and saute just until the dates become soft and give up their juices. Take off the heat and let cool. In a mixing bowl, mix the bread cumbs and egg yolk together, mix in the onion micture and thyme. The final stuffing should be loose and somewhat crumbly. Season with salt and pepper.
Spread the boursin cheese on the flattened pork loin, leaving an inch bare on one edge. Next, cover the cheese in an even layer of the stuffing and press light to pack it together. Roll the tenderloin starting from the none bare edge moving towards the bare edge. Keep it as tight as you can without squeezing out the stuffing. Once rolled, tie it together with the baking twine as you would any roast.
Brown in the oven at 500F or in a hot pan, brush with olive oil then bake at 350F to an internal temp of 160F.

Please fave and comment on the original submission here: http://www.furaffinity.net/full/4795220/