Apple-Stuffed Pork Tenderloin Recipe: Easy and Irresistible Dinner

The combination of sweet apples and savory pork tenderloin is pure magic. Imagine slicing into a juicy, perfectly cooked tenderloin and discovering a flavorful apple filling that’s bursting with spices. It’s the kind of meal that makes you feel like a gourmet chef without spending hours in the kitchen. Trust me, this Apple-Stuffed Pork Tenderloin recipe will become your go-to dinner for special occasions—or even just a cozy night in. Let me show you how easy it is to prepare this irresistible dish.

Why You’ll Love This Recipe

• Quick and Simple: Ready in under an hour, this recipe doesn’t require fancy skills or endless prep.
• Show-Stopping Presentation: The spiral of tender pork and sweet apple filling is as beautiful as it is delicious.
• Perfect for Any Occasion: Whether it’s a holiday dinner or a casual family meal, this dish always impresses.
• Balanced Flavors: The sweetness of the apples perfectly complements the savory pork, creating a dish that’s satisfying without being heavy.
• Customizable: You can easily adjust the spices or filling to suit your tastes or dietary needs.
• Kid-Friendly: Even picky eaters will love the sweet and savory combo.

What sets this recipe apart is the blend of flavors in the filling. The apples are sautéed with cinnamon and a hint of nutmeg, creating a warm, comforting flavor that pairs beautifully with the tender, juicy pork. Plus, it’s surprisingly easy to assemble—no culinary degree required!

What Ingredients You Will Need

This recipe uses simple, fresh ingredients that come together to create an unforgettable dish. Here’s what you’ll need:

• Pork Tenderloin: One 1.5-pound tenderloin, trimmed of excess fat.
• Apples: Two medium-sized apples, peeled and diced (I recommend Honeycrisp for their sweet-tart flavor).
• Onion: Half a small onion, finely chopped (adds a subtle savory note).
• Butter: Two tablespoons of unsalted butter (for sautéing the filling).
• Cinnamon: One teaspoon of ground cinnamon (for warming spice).
• Nutmeg: A pinch of ground nutmeg (optional, but adds depth).
• Breadcrumbs: Two tablespoons of breadcrumbs (helps bind the filling).
• Salt and Pepper: To taste (for seasoning the pork).
• Olive Oil: One tablespoon (for searing the tenderloin).
• Chicken Broth: Half a cup (for a flavorful pan sauce).
• Fresh Parsley: Optional, for garnish.

The ingredients are easy to find and flexible, so feel free to experiment. For example, you can swap breadcrumbs with crushed nuts for a gluten-free option or use Granny Smith apples if you prefer a tart filling.

Equipment Needed

• Sharp Knife: Essential for butterflying the pork tenderloin.
• Cutting Board: A sturdy surface for prepping the ingredients.
• Skillet: A medium-sized skillet for sautéing the apple filling.
• Baking Dish: Large enough to hold the stuffed tenderloin.
• Kitchen Twine: Useful for securing the tenderloin after stuffing.
• Meat Thermometer: Optional but recommended for ensuring perfectly cooked pork.

If you don’t have kitchen twine, toothpicks can work in a pinch to hold the tenderloin together. And don’t worry about fancy tools—a basic knife and skillet will do just fine.

Preparation Method

1. Preheat Your Oven: Set the oven to 375°F (190°C).
2. Prepare the Filling: In a skillet over medium heat, melt the butter. Add the diced apples and chopped onion, then sprinkle with cinnamon and nutmeg. Cook for 5-7 minutes until softened. Stir in the breadcrumbs and set aside to cool.
3. Butterfly the Pork Tenderloin: Using a sharp knife, carefully slice the tenderloin lengthwise, stopping about ¾ of the way through to create a flat surface. Open it up like a book and season both sides with salt and pepper.
4. Add the Filling: Spread the apple mixture evenly across the tenderloin, leaving about an inch of space around the edges.
5. Roll and Secure: Starting from one end, roll the tenderloin tightly. Use kitchen twine to tie it securely at 1-inch intervals.
6. Brown the Tenderloin: Heat the olive oil in a skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 2-3 minutes per side.
7. Bake: Transfer the tenderloin to a baking dish and pour the chicken broth around it. Bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
8. Rest and Slice: Let the tenderloin rest for 10 minutes before slicing. Remove the twine carefully and serve warm.

Don’t rush the resting process—it allows the juices to redistribute for a more flavorful bite. And if you’re worried about overcooking, use a meat thermometer to check for doneness.

Cooking Tips & Techniques

• Butterfly with Care: Take your time when slicing the tenderloin to avoid cutting all the way through.
• Room Temperature Pork: Let the pork sit out for 20 minutes before cooking for even results.
• Don’t Skip Searing: Browning the meat adds flavor and creates a beautiful crust.
• Use Fresh Apples: Avoid canned apple filling, as it can make the dish overly sweet.
• Secure Properly: Tie the tenderloin tightly to prevent the filling from spilling out during baking.

I’ve learned through trial and error that the key to perfect stuffed pork is balance. Too much filling and it won’t roll properly; too little and the flavors won’t shine. Trust your instincts here!

Variations & Adaptations

• Gluten-Free Option: Swap breadcrumbs for crushed nuts or almond flour.
• Seasonal Twist: Use pears instead of apples for a fall-inspired variation.
• Spicy Kick: Add a pinch of cayenne or smoked paprika to the filling for a bit of heat.
• Dairy-Free: Replace butter with olive oil or plant-based margarine.
• Herbaceous Flavor: Add fresh thyme or rosemary to the filling for an earthy touch.

My personal favorite variation? Adding a handful of dried cranberries to the filling for a sweet-tart burst of flavor—it’s perfect during the holidays!

Serving & Storage Suggestions

Serve the Apple-Stuffed Pork Tenderloin warm, sliced into elegant rounds. Pair it with creamy mashed potatoes, roasted vegetables, or a crisp side salad. A glass of white wine or sparkling apple cider complements the flavors beautifully.

To store leftovers, wrap the slices tightly in foil or an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently in the oven at 300°F (150°C) to preserve moisture.

Pro tip: The flavors deepen overnight, making leftovers even more delicious!

Nutritional Information & Benefits

Each serving of this Apple-Stuffed Pork Tenderloin provides approximately:

• Calories: 320
• Protein: 27g
• Carbohydrates: 15g
• Fat: 15g
• Fiber: 2g

Apples bring fiber and vitamins while pork tenderloin is a lean protein source. This dish is naturally gluten-free if you skip the breadcrumbs, making it suitable for a variety of diets.

Conclusion

This Apple-Stuffed Pork Tenderloin recipe is the perfect way to create a memorable meal without stress. The combination of tender pork and flavorful apple filling will win over your family and guests every time. Plus, it’s easy to customize based on your tastes or dietary needs.

I love this recipe because it feels like a little celebration every time I make it. Whether you’re cooking for a special occasion or just want to treat yourself, this dish is guaranteed to impress. Try it out, and let me know how it turned out in the comments below!

Go ahead—grab your apron and give this recipe a try tonight. You won’t regret it!

FAQs

Can I use a different fruit for the stuffing?

Absolutely! Pears or peaches make excellent substitutes for apples, offering a slightly different flavor profile.

How do I know when the pork is fully cooked?

Use a meat thermometer to check the internal temperature. It should read 145°F (63°C) for perfectly cooked pork.

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed tenderloin and refrigerate it for up to 24 hours before baking.

What side dishes pair well with this recipe?

Mashed potatoes, roasted Brussels sprouts, or a simple green salad are all great choices.

Do I need to peel the apples?

Peeling the apples is recommended for a smoother texture, but you can leave the skin on if you prefer.

Print