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Apple-Stuffed Pork Tenderloin

My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I 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


  • 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)


  • In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes.
  • 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.
  • 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.
  • Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts
1 serving: 336 calories, 7g fat (2g saturated fat), 84mg cholesterol, 417mg sodium, 27g carbohydrate (11g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

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Average Rating:
    May 21, 2017

    Definitely make this again. Delicious!!

  • lshaw
    Oct 18, 2016

    Splendid flavor combination and I did not have to learn any new cooking technique to pull off this dish. Granted, it was no "30 Minute Meal", but not hard. I did substitute dried cranberries for the raisins for a more "autumn-y" taste, but that's the only change I made. Looks elegant as well on the platter and good enough for company! Folks will think you're a gourmet chef!

  • sue.kue
    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!

  • Ruby Irene
    Nov 3, 2011

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

  • tamaralenae
    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!

  • ashleyfish
    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!

  • lpstark
    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.

  • sdonoghue
    Nov 7, 2008

    Everyone in our house enjoyed it. Definetely a make again.