Apple-Stuffed Pork Tenderloin

Discover the perfect balance of savory and sweet with our contest-winning apple-stuffed pork tenderloin recipe. This dish marries juicy pork tenderloin with a delightful stuffing bursting with crisp apples, plump raisins and crunchy almonds.

Ready in under one hour, it’s a surprisingly simple dish to prepare because it only requires 30 minutes of hands-on time. Plus, with the option to use a pork loin roast instead of tenderloin you can easily scale this recipe to suit any occasion.

Ingredients for Apple Stuffed Pork Tenderloin

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• Pork tenderloin: The star of the dish is tenderloin and it is a lean cut of meat that cooks quickly, making it the perfect choice for a stuffed meat recipe.
• Chicken broth: Reduced-sodium chicken broth adds moisture and enhances the flavors of the stuffing and pork.
• Raisins: Plumped in broth, dried raisins add a sweet contrast to the savory filling.
• Apple: Chopped apple adds a fresh, crisp texture and natural sweetness to complement the pork. Here are 15 new apples to try.
• Celery and onion: Chopped celery and onion are aromatic vegetables that add depth and complexity to the stuffing.
• Garlic: Minced garlic adds depth and a subtle pungency to the stuffing, enhancing the overall flavor profile of the stuffed pork tenderloin.
• Croutons: Fat-free Caesar croutons provide texture and absorb the flavors of the other ingredients in this recipe.
• Almonds: Sliced and toasted almonds add a nutty flavor and crunchy texture to the stuffing.

Directions

Step 1: Prepare the raisins

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Preheat the oven to 425°F. In a small saucepan, bring four tablespoons of chicken broth to a boil. Remove from the heat and add the raisins. Let it stand for five minutes to allow the raisins to plump up.

Editor’s Tip: Soak the raisins in apple juice or white wine instead of broth for extra flavor.

Step 2: Saute the vegetables

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In a nonstick skillet coated with cooking spray, saute the apple, celery and onion until tender. This takes about three to four minutes. Add garlic and cook for an additional minute.

Step 3: Combine the stuffing ingredients

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Remove the skillet from the heat and stir in the plumped raisins, croutons, toasted almonds, pepper and remaining broth.

Step 4: Prepare and flatten the pork tenderloin

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Using a sharp knife, make a lengthwise slit down the center of the pork tenderloin to within 1/2 inch of the bottom. Open the roast so it lies flat and cover with plastic wrap. Flatten to 1/2-inch thickness.

Editor’s Tip: If you’re new to butterflying meat, ask your butcher to do it for you. This can save time and ensure even thickness for proper cooking.

Step 5: Stuff and secure

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Remove the plastic wrap and spread the stuffing mixture evenly over the flattened tenderloin. Roll the tenderloin up tightly and tie it at 2-inch intervals with kitchen string. Secure the ends with toothpicks.

Editor’s Tip: Use a meat mallet to uniformly tenderize the pork tenderloin.

Step 6: Bake the stuffed pork tenderloin

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Place the stuffed tenderloin on a rack in a shallow baking pan coated with cooking spray. Bake the pork for 25 to 30 minutes or until a meat thermometer reads 160°F. Let the tenderloin rest for five minutes before slicing and serving.

Recipe Variations

• Use a different cut of pork: You can easily substitute the tenderloin for boneless pork loin roast in a pinch. To do so, butterfly the pork loin following this butterflying technique.
• Make it fall-flavored: To give the stuffing an autumn-inspired flavor profile, substitute dried cranberries or apricots for the raisins.
• Use different nuts: Swap the almonds for chopped walnuts or pecans for a different nutty flavor and texture to the stuffed pork tenderloin.
• Change the bread: Instead of croutons, use homemade bread crumbs or cubed stale bread for a softer stuffing.
• Herb it up: Add fresh herbs like rosemary, thyme or sage to the stuffing for an aromatic boost.
• Add a glaze: Brush the tenderloin with a honey mustard or balsamic glaze during the last 10 minutes of roasting for added flavor and a shiny finish.
• Top with bacon: To keep the tenderloin moist as it cooks, top it with a couple of slices of bacon before baking.

How to Store Apple Stuffed Pork Tenderloin

Store leftover pork tenderloin in an airtight container in the refrigerator for up to three days. Reheat in a preheated oven at 350°F for about 10 to 15 minutes or until heated through. You can also add a splash of chicken broth to keep the meat moist.

Can you freeze apple stuffed pork tenderloin?

Yes, you can freeze leftovers of this dish. Wrap it tightly in plastic wrap and then in aluminum foil before freezing in a freezer-safe zip top bag for up to three months. Thaw in the refrigerator overnight before reheating.

Can you make apple stuffed pork tenderloin ahead of time?

Absolutely! You can prepare the stuffing and butterfly the pork tenderloin up to 24 hours in advance. Store them separately in the refrigerator, then stuff and cook the pork when you’re ready to serve.

Apple Stuffed Pork Tenderloin Tips

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What’s the best type of apple to use in apple stuffed pork tenderloin?

Firm, tart apples like Granny Smith or Honeycrisp work best in this recipe for stuffed pork tenderloin. They hold their shape during the cooking process and provide a nice contrast to the savory pork. Here’s our guide to the best apples for baking, cooking and eating raw.

What sides go well with apple stuffed pork tenderloin?

This dish pairs beautifully with roasted root vegetables, mashed potatoes or this blackberry balsamic spinach salad. If you make it in the fall, a side of cranberry sauce or roasted Brussels sprouts would also complement the flavors.

How do you know when the pork tenderloin is fully cooked?

Use a meat thermometer to ensure the internal temperature of the pork reaches 145°—your pork will be “medium rare” at this temperature. If you let it rest for five minutes before slicing, the pork will cook further to 160° but will be less juicy.