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Apple-Stuffed Pork Roast

 Apple-Stuffed Pork Roast
“My husband doesn’t usually like healthy meals, but this pretty entree is one of his favorites,” assures Melissa Holtz of Covington, Kentucky.
2 ServingsPrep: 20 min. Bake: 50 min.


  • 1 pork tenderloin (3/4 pound)
  • Dash salt
  • Dash pepper
  • 1/2 cup chopped peeled tart apple
  • 1/4 cup soft bread crumbs
  • 2 tablespoons chopped celery
  • 1 tablespoon chopped green onion
  • 1 tablespoon raisins
  • 1 tablespoon chopped walnuts
  • Dash ground nutmeg
  • 2 tablespoons unsweetened apple juice, divided
  • SAUCE:
  • 2 teaspoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup unsweetened apple juice


  • Cut a lengthwise slit down center of tenderloin to within 1/2 in. of
  • bottom; open so meat lies flat. Cover with plastic wrap; flatten to
  • 1/2-in. thickness. Remove wrap; sprinkle meat with salt and pepper.
  • In a small bowl, combine the apple, bread crumbs, celery, onion,
  • raisins, walnuts and nutmeg. Sprinkle with 1 tablespoon apple juice;
  • toss to coat. Spoon over pork. Roll up jelly-roll style, starting at
  • a long side; tie with kitchen string and secure ends with

2 of 2

Apple-Stuffed Pork Roast (continued)

Directions (continued)

  • toothpicks.
  • Place on a rack in a shallow roasting pan coated with cooking spray.
  • Drizzle with 1-1/2 teaspoons apple juice. Bake, uncovered, at
  • 375° for 30 minutes. Brush with remaining apple juice. Bake
  • 20-25 minutes longer or until meat juices run clear and a meat
  • thermometer reads 160°. Let stand for 5 minutes before slicing.
  • Meanwhile, in a small saucepan, combine cornstarch and cinnamon.
  • Gradually whisk in apple juice until smooth. Bring to a boil; cook
  • and stir for 1-2 minutes or until thickened. Serve with pork. Yield:
  • 2 servings.
Nutritional Facts: 1 serving equals 314 calories, 8 g fat (2 g saturated fat), 95 mg cholesterol, 181 mg sodium, 23 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat, 1/2 fruit.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer