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Apple-Stuffed Pork Tenderloin Recipe

Apple-Stuffed Pork Tenderloin Recipe

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. YIELD: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)


  • 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 thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 3 servings.

Nutritional 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.

Reviews for Apple-Stuffed Pork Tenderloin

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SHARONMC50 User ID: 8590515 266158
Reviewed May. 21, 2017

"Definitely make this again. Delicious!!"

[email protected] User ID: 6993142 255603
Reviewed Oct. 18, 2016

"Made this tonight for my adult family of 3. Good thing I have some left-overs so I can enjoy a wonderful lunch tomorrow at work! 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!"

sue.kue User ID: 8196187 216735
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!"

Ruby Irene User ID: 1889596 68868
Reviewed Nov. 3, 2011

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

tamaralenae User ID: 5624145 98160
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!"

ashleyfish User ID: 5540606 134072
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!"

lpstark User ID: 3640856 54043
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."

[email protected] User ID: 2187140 68866
Reviewed Nov. 7, 2008

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

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