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

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This impressive entree is oven-ready in just 20 minutes. Garnish with extra sliced apple and fresh parsley for a special dish when unexpected guests drop in. —Suzanne Earl, Spring, Texas
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES: 8 servings


  • 1 medium apple, peeled and chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • SAUCE:
  • 1 cup unsweetened apple juice
  • 1 cup pomegranate juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1 each: 200 calories, 6g fat (2g saturated fat), 63mg cholesterol, 243mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.


  1. In a small skillet, saute apple and onion in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Remove from the heat.
  2. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness.
  3. Remove plastic; spread apple mixture over meat. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 15 minutes.
  4. Meanwhile, in a small saucepan, combine the juices and mustard. Bring to a boil; cook for 5 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley.
  5. Pour 3/4 cup sauce over tenderloins. Bake 10-15 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Yield: 8 servings.
Originally published as Apple-Stuffed Pork Tenderloins in Simple & Delicious December/January 2011, p98

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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SamHemphill User ID: 6701971 130826
Reviewed Feb. 19, 2013

"I'm not a big fan of pork, but this was BEYOND yummy!!"

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