Heat olive oil in a skillet until hot. Add in onion and cook over medium heat until soft and tender. Add sausage, breaking it up with a wooden spoon until cooked. Stir in apple, garlic, thyme and sage and continue cooking until apple begins to soften. Add spinach or chard and cook until wilted. Season to taste with salt and pepper, transfer mixture to a medium size bowl and cool to room temperature. Mix in goat cheese and correct seasonings.
Cut a 1½” (3-4 cm) wide pocket through the center of each pork tenderloin, beginning at the thick end.
Fill the pork tenderloins with the stuffing pressing well with a spoon. Season pork with salt and pepper and wrap the bacon strips securely around them. Try to cover the stuffing with the bacon.
Tenderloins may be prepared, up to this point, in advanced and kept in the refrigerator. Bring tenderloins to room temperature before continuing.
Place tenderloins on a grill over medium heat or in a skillet over high heat turning until browned on every side. This will take approximately 30 minutes. Remove tenderloins and transfer them to a cutting board. Cover with foil tightly and let rest for 10 minutes.
Cut tenderloins into 1” (2 ½ cm) slices and arrange them on a serving plate. Serve with the wine and apple sauce.
Heat oil in a medium size saucepan, add garlic and cook over medium heat for 1 minute. Add diced apples, apple cider, wine, chicken broth, sage and thyme and bring to a boil until apple softens. Transfer mixture to a blender and blend until smooth. Strain the sauce back to the saucepan and bring to a boil until sauce coats the back of a wooden spoon. Season with salt and pepper.
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