Stuffed Pork Tenderloins With Bacon And Apple-Riesling Sauce

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1 tablespoon extra-virgin olive oil

1/4 cup minced onion

1/4 pound pork breakfast sausage, casings removed

1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice

1 garlic clove, minced

1/2 teaspoon chopped thyme

1/2 teaspoon chopped sage

1/2 cup finely chopped collard greens (2 large leaves, stemmed)

4 ounces fresh goat cheese, at room temperature

Kosher salt and freshly ground pepper

Two 1-pound pork tenderloins

6 slices of bacon

3/4 cup apple cider

1/2 cup dry Riesling

1/4 cup chicken stock or low-sodium broth

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