Apple Stuffed Pork Tenderloin Recipe – Best Easy Cozy Dinner Idea

The first time I pulled this apple stuffed pork tenderloin out of the oven, the whole kitchen smelled like fall had moved right in. Sweet apples, savory herbs, and juicy pork—all wrapped up together in a golden, sizzling roast. Honestly, I didn’t know what to expect the very first time I tried stuffing pork tenderloin. I’d always thought it was something best left to fancy restaurants or, you know, people with more patience than me. But, as it turns out, this apple stuffed pork tenderloin recipe is way easier than it looks—and it’s so worth it.

There’s a special spot in my heart for recipes that make my family pause between bites and actually ask, “Did you really make this?” That’s what this one does, every single time. Maybe it’s the way the apples melt into the pork and make each slice super juicy, or maybe it’s the savory herb crust that crisps up just right. Either way, there’s something magical about this dish. It’s the kind of meal that makes an ordinary weeknight feel a little fancy, or turns a chilly Sunday into a cozy dinner party (even if it’s just you and your favorite people).

If you’ve ever been intimidated by the idea of stuffing meat, don’t worry—I’ve made this apple stuffed pork tenderloin so many times now, I could probably do it with my eyes closed. Plus, after a few tweaks and a couple of happy kitchen accidents, I’ve landed on a recipe that’s simple, reliable, and—honestly—pretty forgiving. Whether you’re cooking for your family, your friends, or just yourself, this is one of those meals that makes you feel like a kitchen superstar. So, if you’re looking for a new cozy dinner idea, or you just want to impress without breaking a sweat, you’re in the right place. Let’s make some magic with this apple stuffed pork tenderloin recipe.

Why You’ll Love This Apple Stuffed Pork Tenderloin Recipe

Let’s face it, there are a lot of pork tenderloin recipes out there. But this apple stuffed pork tenderloin hits different. I’ve tried a dozen variations, and nothing beats the way the apples and herbs mingle with tender pork. Here are just a few reasons you’re going to want to bookmark this one:

• Quick & Easy: This recipe comes together in about an hour, start to finish. No need to spend your whole afternoon in the kitchen.
• Simple Ingredients: You probably have most of the ingredients already. No wild goose chases at the grocery store—just honest, real food.
• Perfect for Cozy Dinners: Whether it’s a chilly weeknight or a laid-back Sunday, this dish brings all the comfort food vibes you want.
• Crowd-Pleaser: Every time I serve this, someone asks for the recipe. Even picky eaters don’t leave leftovers!
• Unbelievably Delicious: The sweet and savory combo, plus that juicy pork—trust me, it’s next-level comfort food.

What makes this apple stuffed pork tenderloin recipe stand out? It’s all about the stuffing technique. I always butterfly my pork tenderloin, give it a quick pound with a rolling pin (or a wine bottle—been there), then layer in crisp apples, sautéed onions, and a sprinkle of fresh herbs. Rolling and tying the roast keeps everything inside, and a quick sear in the pan means you get that irresistible golden crust.

But the real secret? The apples. They don’t just add flavor—they lock in the juiciness. You know how pork tenderloin can sometimes dry out? Not here. This recipe is forgiving, reliable, and totally doable even if it’s your first stuffed roast. It’s my go-to for impressing guests without the stress, and it’s just as good reheated the next day. If you want something cozy, comforting, and a little bit impressive, this is your new favorite dinner idea.

What Ingredients You Will Need

This apple stuffed pork tenderloin recipe is all about making simple ingredients shine. You don’t need anything fancy—just a few fresh flavors and some pantry basics. Here’s what you’ll need:

• Pork Tenderloin (1 to 1.5 lbs / 450-680g): Look for a fresh, unseasoned pork tenderloin. I usually use Smithfield or a local butcher’s cut for the juiciest results.

For the Stuffing:

• Apples (2 medium, peeled and diced): I love Honeycrisp or Granny Smith for their sweet-tart pop, but use whatever you have on hand.
• Yellow Onion (1 small, diced): Adds a mellow sweetness and savoriness to the stuffing.
• Fresh Garlic (2 cloves, minced): Brings a savory punch to balance the apples.
• Fresh Thyme (1 tbsp, chopped): If you don’t have fresh, dried works—just use half as much.
• Fresh Sage (1 tbsp, chopped): Sage and pork are a classic duo, but rosemary works in a pinch.
• Olive Oil (2 tbsp): For sautéing the stuffing and brushing the pork.
• Salt & Black Pepper (to taste): Season generously—it brings everything together.
• Panko Breadcrumbs (1/3 cup / 35g): Adds a bit of texture, but you can skip for gluten-free or sub with almond meal.

For the Pork Rub:

• Dijon Mustard (1 tbsp): Helps the herbs stick and adds a tangy note.
• Extra Olive Oil (1 tbsp): For brushing and locking in moisture.
• Ground Black Pepper & Salt (generous sprinkle): For that classic savory crust.

Optional:

• Chopped Pecans or Walnuts (2 tbsp): For a bit of crunch in the stuffing—totally optional, but so good.
• Cranberries or Raisins (2 tbsp): For a hint of sweetness and color, especially around the holidays.

Ingredient Tips: If you don’t have fresh herbs, dried works—just use half the amount. For a gluten-free version, swap out panko for almond meal or gluten-free breadcrumbs. You can even stuff with pears if apples are out of season (done it, loved it!). If you want to use a different cut, pork loin works, but extend the cooking time.

Equipment Needed

You don’t need a gourmet kitchen to pull off this apple stuffed pork tenderloin—just a few trusty tools. Here’s what I recommend:

• Sharp Chef’s Knife: For butterflying and trimming the pork. I use my old Victorinox—still going strong after years of use.
• Cutting Board: Preferably one that won’t slip—lay a damp towel underneath if needed.
• Large Skillet or Ovenproof Pan: Cast iron is my favorite for that golden sear, but any oven-safe skillet will do.
• Kitchen Twine: For tying up the roast. If you don’t have twine, you can use toothpicks (just remember to remove them before serving!).
• Mixing Bowls: For tossing your stuffing ingredients together.
• Measuring Spoons & Cups: For accuracy—no shame in double-checking!
• Meat Thermometer: Super helpful for checking doneness. I love my digital ThermoPro, but any brand will do.
• Aluminum Foil: For tenting the roast while it rests.

Personal tip: I’ve made this with just a basic skillet and a thrift store knife in a friend’s tiny apartment—don’t let a lack of “fancy” equipment stop you. Just keep your blades sharp and don’t skip the twine—it really makes the rolling easier. Clean your cast iron right after (hot water, no soap), and it’ll last you forever.

How to Make Apple Stuffed Pork Tenderloin

1. Prep the Pork:
   
   Place the pork tenderloin on your cutting board. Using a sharp knife, gently slice the tenderloin lengthwise—almost all the way through, but not quite. Open it like a book (this is called butterflying). If it’s uneven, cover with plastic wrap and pound gently with a rolling pin or meat mallet until about 1/2-inch (1.25cm) thick. Season both sides with salt and pepper. This takes 10 minutes, tops.
2. Make the Stuffing:
   
   Heat 2 tbsp olive oil in a skillet over medium heat. Add diced onion and cook for 2-3 minutes until soft. Stir in minced garlic and cook for 30 seconds (don’t burn it!). Add diced apples, fresh thyme, and sage. Sauté for another 4-5 minutes, until apples start to soften but aren’t mushy. Remove from heat, stir in panko breadcrumbs, and season with a pinch of salt and pepper. Let cool for 5 minutes.
3. Fill the Pork Tenderloin:
   
   Spread the cooled apple stuffing evenly over the inside of the butterflied pork, leaving a 1/2-inch (1.25cm) border. If you’re adding nuts or dried fruit, sprinkle them on now.
4. Roll and Tie:
   
   Starting at one long side, carefully roll the pork up (jelly-roll style), keeping the stuffing tucked inside. Use kitchen twine to tie the roll in 1–1.5 inch (2.5–4cm) intervals. Don’t stress if some stuffing escapes—it happens to the best of us!
5. Season the Outside:
   
   Mix 1 tbsp Dijon mustard with 1 tbsp olive oil. Brush all over the outside of the pork, sprinkle generously with salt, pepper, and extra herbs if you like.
6. Sear the Pork:
   
   Preheat your oven to 400°F (200°C). Heat your ovenproof skillet over medium-high. Add the stuffed pork and sear on all sides (about 2 minutes per side) until golden brown. This locks in the juices and adds flavor.
7. Roast:
   
   Transfer the skillet to the oven and roast for 18–22 minutes, or until a thermometer inserted into the center reads 145°F (63°C). If you don’t have an ovenproof skillet, transfer the seared pork to a baking dish.
8. Rest and Slice:
   
   Remove pork from the oven and tent loosely with foil. Rest for 8–10 minutes before slicing (this keeps it juicy). Cut into 1-inch (2.5cm) slices and serve warm.

Troubleshooting: If the pork opens up while roasting, just tuck any stuffing back in before slicing. If it’s browning too quickly, tent it with foil. And if you’re nervous about rolling and tying, don’t stress—rustic looks delicious.

Personal tip: I like to prep the stuffing a day ahead, especially for busy nights. The flavors get even better!

Cooking Tips & Techniques

After making this apple stuffed pork tenderloin more times than I can count, I’ve picked up a few tricks (and learned from some “oops” moments):

• Don’t Overstuff: It’s tempting to load it up, but too much filling makes rolling tricky. Keep a small border, and don’t worry if a bit escapes—nobody minds extra crispy bits!
• Use a Meat Thermometer: Pork tenderloin cooks quickly, and overcooked pork is not fun. Pull it out at 145°F (63°C)—it’ll finish cooking as it rests.
• Let It Rest: This is crucial. Resting lets the juices redistribute, so your pork stays juicy instead of running all over the cutting board.
• Get a Good Sear: Don’t skimp on the pan-searing step. That golden crust is flavor central—use cast iron if you can, and get your pan hot before adding the pork.
• Roll Tight, Tie Right: The first time I tried, my roll was way too loose. Now I start at one side and roll firmly, then tie at regular intervals. If you don’t have twine, toothpicks work in a pinch, but make sure to count them so you don’t miss one when serving!
• Multitasking: While the pork roasts, I usually toss together a salad or heat up some mashed potatoes. Makes dinner feel complete without extra stress.
• Consistency: For even cooking, make sure the pork is an even thickness after pounding. If it looks uneven, give it another gentle whack.

I’ve definitely had stuffing spill out, a forgotten thermometer, and even an overcooked pork once (oops). But honestly, even the less-than-perfect attempts tasted great. Don’t be afraid to make it your own and learn as you go!

Variations & Adaptations

This apple stuffed pork tenderloin recipe is endlessly customizable, and I’ve played around with a bunch of versions depending on what’s in my fridge or who I’m feeding.

• Gluten-Free: Swap the panko for almond meal or gluten-free breadcrumbs. I’ve even left out breadcrumbs entirely and it still worked—just a little less texture.
• Low-Carb: Skip the breadcrumbs and use extra chopped nuts for crunch. Pecans or walnuts add richness and a nutty vibe.
• Vegetarian (Well, “Almost”): Try the same stuffing in a roasted butternut squash or thick portobello mushrooms—super cozy and surprisingly filling.
• Different Fruits: Try pears, dried apricots, or even a handful of cranberries for a holiday twist.
• Spice It Up: Add a pinch of red pepper flakes to the stuffing, or a dusting of smoked paprika to the rub for a little kick.
• Alternative Cooking Methods: You can grill the stuffed pork over indirect heat (about 375°F/190°C), turning occasionally, until it hits the right temp. If you’re nervous about stuffing, try slicing the pork into medallions, pan-searing, and topping with sautéed apples and onions.

One of my favorite personal twists? Adding a thin layer of prosciutto inside before stuffing. It adds salty richness and helps keep everything together. Feel free to experiment—this recipe’s more forgiving than it looks!

Serving & Storage Suggestions

This apple stuffed pork tenderloin is best served warm, sliced into thick rounds that show off all that gorgeous stuffing. I love plating it on a wooden board with a drizzle of pan juices and a sprinkle of extra herbs for that “wow” factor.

Serving Suggestions:

• Pair with creamy mashed potatoes, roasted root veggies, or a crisp green salad—those fresh apples and herbs play nice with just about everything.
• For a cozy dinner, serve with a mug of hot apple cider or a glass of chilled Chardonnay.

Storage:

• Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
• For longer storage, slice and freeze individual portions (wrap tightly in foil, then place in a freezer bag). They’ll keep for up to 2 months.
• To reheat, place sliced pork in a covered dish with a splash of chicken broth and warm in a 300°F (150°C) oven until heated through. Microwaving works in a pinch, but go low and slow to keep it juicy.

Honestly, the flavors get even better the next day—the apples infuse the pork, and everything just melds together. Perfect for meal prep or next-day sandwiches!

Nutritional Information & Benefits

This apple stuffed pork tenderloin recipe is not just about flavor—it’s got some solid nutrition going for it, too. Here’s the rough breakdown for a serving (assuming 6 servings):

• Calories: ~270
• Protein: 27g
• Carbs: 13g
• Fat: 10g
• Fiber: 2g

Pork tenderloin is naturally lean, so you get plenty of protein without tons of fat. Apples add fiber, vitamin C, and natural sweetness without added sugar. The fresh herbs bring antioxidants and a pop of green. If you use gluten-free or nut substitutions, it can work for most special diets. Watch for nuts, gluten (if using regular breadcrumbs), and dairy (if serving with creamy sides)—otherwise, it’s a great fit for a balanced, real-food meal.

For me, this recipe hits that sweet spot: comforting, nourishing, and light enough that you won’t need a nap after dinner!

Conclusion

So, why should you put this apple stuffed pork tenderloin at the top of your cozy dinner list? It’s simple, reliable, and tastes like something you’d order at a restaurant—only you made it at home. The sweet-tart apples, savory herbs, and juicy pork just work together in the best way. Plus, you can make it your own with endless variations.

I love this recipe because it turns an ordinary night into something special with minimal fuss. There’s something so satisfying about slicing into that roast and seeing the beautiful spiral of stuffing—it never gets old!

If you make this apple stuffed pork tenderloin, let me know how it turns out—share your twists, send a photo, or drop a comment below. Recipes are meant to be shared, adapted, and loved by more than just one kitchen. Happy cooking, and here’s to a cozier, tastier dinner at your table!

Frequently Asked Questions

How do I keep the stuffing from falling out of the pork tenderloin?

Roll the pork tightly and tie with kitchen twine every 1–1.5 inches (2.5–4cm). If some stuffing escapes, just scoop it up and serve alongside—it’s all delicious!

Can I make apple stuffed pork tenderloin ahead of time?

Absolutely! You can stuff and roll the pork up to a day in advance. Store it wrapped in the fridge, then let it come to room temp before searing and roasting.

What apples work best for stuffing pork tenderloin?

Honeycrisp, Granny Smith, or Fuji are my favorites for their sweet-tart balance and firm texture, but any crisp apple will work in a pinch.

Can I use pork loin instead of tenderloin?

Yes, but pork loin is thicker and larger—so pound it to an even thickness and increase roasting time. Check with a thermometer for doneness.

Is this recipe gluten-free?

It can be! Just use gluten-free breadcrumbs or almond meal in the stuffing, and double-check that your other ingredients are gluten-free.

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