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Apple Stuffed Pork Tenderloin

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This apple stuffed pork tenderloin is a cozy, crowd-pleasing dinner featuring juicy pork, sweet apples, savory herbs, and a golden crust. It’s surprisingly easy to make and perfect for impressing guests or enjoying a comforting family meal.

Ingredients

Scale
  • 1 to 1.5 lbs pork tenderloin (fresh, unseasoned)
  • 2 medium apples (Honeycrisp or Granny Smith preferred, peeled and diced)
  • 1 small yellow onion, diced
  • 2 cloves fresh garlic, minced
  • 1 tbsp fresh thyme, chopped (or 1/2 tbsp dried thyme)
  • 1 tbsp fresh sage, chopped (or 1/2 tbsp dried sage or rosemary)
  • 2 tbsp olive oil (plus 1 tbsp extra for rub)
  • Salt & black pepper, to taste
  • 1/3 cup panko breadcrumbs (or gluten-free/almond meal for substitutions)
  • 1 tbsp Dijon mustard
  • Optional: 2 tbsp chopped pecans or walnuts
  • Optional: 2 tbsp dried cranberries or raisins

Instructions

  1. Place the pork tenderloin on a cutting board. Butterfly by slicing lengthwise almost all the way through, then open like a book. Pound gently to 1/2-inch thickness. Season both sides with salt and pepper.
  2. 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. Add diced apples, thyme, and sage. Sauté for 4-5 minutes until apples soften. Remove from heat, stir in panko breadcrumbs, and season with salt and pepper. Let cool for 5 minutes.
  3. Spread the cooled apple stuffing evenly over the inside of the butterflied pork, leaving a 1/2-inch border. Sprinkle optional nuts or dried fruit if using.
  4. Starting at one long side, roll the pork up tightly, jelly-roll style, keeping stuffing inside. Tie with kitchen twine at 1–1.5 inch intervals.
  5. Mix 1 tbsp Dijon mustard with 1 tbsp olive oil. Brush over the outside of the pork. Sprinkle with salt, pepper, and extra herbs if desired.
  6. Preheat oven to 400°F (200°C). Heat an ovenproof skillet over medium-high. Sear the stuffed pork on all sides (about 2 minutes per side) until golden brown.
  7. Transfer skillet to oven and roast for 18–22 minutes, or until a thermometer inserted into the center reads 145°F (63°C). If not using an ovenproof skillet, transfer to a baking dish after searing.
  8. Remove pork from oven and tent loosely with foil. Rest for 8–10 minutes before slicing. Cut into 1-inch slices and serve warm.

Notes

Don’t overstuff the pork to make rolling easier. Use a meat thermometer for perfect doneness. Let the pork rest before slicing to keep it juicy. For gluten-free, use almond meal or gluten-free breadcrumbs. You can prep the stuffing a day ahead. Variations include adding nuts, dried fruit, or using pears instead of apples.

Nutrition

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Find it online: https://chrisfeasts.com/apple-stuffed-pork-tenderloin-recipe-best-easy-cozy-dinner-idea/