Apple-Stuffed Pork Tenderloin Recipe
Apple-Stuffed Pork Tenderloin Recipe photo by Taste of Home

Apple-Stuffed Pork Tenderloin Recipe

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My mother used to make stuffed pork tenderloin, but I added apples and nuts to the stuffing to make it more nutritious. I also reduced the amount of croutons called for and used the fat-free variety. —Sandra Harrison of Viera, Florida
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:3 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 3 servings


  • 6 tablespoons reduced-sodium chicken broth, divided
  • 2 tablespoons raisins
  • 1/2 cup chopped apple
  • 1 celery rib, chopped
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1-1/2 cups fat-free Caesar croutons
  • 2 tablespoons sliced almonds, toasted
  • 1/8 teaspoon pepper
  • 1 pork tenderloin (1 pound)

Nutritional Facts

1 serving equals 336 calories, 7 g fat (2 g saturated fat), 84 mg cholesterol, 417 mg sodium, 27 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch


  1. In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes.
  2. In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth.
  3. Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
  4. Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 3 servings.
Originally published as Apple-Stuffed Pork Tenderloin in Light & Tasty February/March 2005, p39

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Jan. 3, 2015

"Excellent! I topped the Pork with a couple of slices of bacon just for a bit of flavor and to keep it moist. Will definitely make this one again!"

Reviewed Nov. 3, 2011

"This fancy enough for the holidays and melt in your mouth good."

Reviewed Feb. 22, 2011

"We really liked this! It was a lot more simple to make than you'd think! Our first time stuffing anything also. We improvised with toothpicks since we didn't have the kitchen string. I also rubbed the tenderloin with pork rub to give it some extra flavor. Turned out great!"

Reviewed Oct. 24, 2010

"this is the first thing that I have ever stuffed and it turned out great. I think I may be addicted to stuffing now!"

Reviewed Dec. 12, 2009

"This was good and easy to make, but I found the stuffing to be a little bit on the flavourless side. I would make it again, but I would add some spices to the stuffing to give it more flavour (possibly Sage). Also, I brushed the tenderloin with butter and rubbed it with salt and pepper before baking which gave it a nice golden brown top and brought out the flavour of the tenderloin."

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