This incredibly flavorful stuffed pork
tenderloin makes an elegant main course for any holiday gathering. It pairs
well with most traditional side dishes and tastes even better as leftovers the
next day. Assuming there are any, of course!
The key to success with this recipe is to make sure you select pork tenderloin instead of a regular pork loin roast. Tenderloins are longer and narrower than loin roasts, and they normally weigh around 1 pound each. Therefore, a two-pound (or slightly larger) package will contain two individual pieces of meat. Butterfly both pieces by cutting halfway through the meat lengthwise, without cutting all the way through. Then, pound and stuff each piece as described below.
Prep time: 15 minutes
Cook time: 60-75 minutes, plus time to rest
2–2½ lbs. pork tenderloin, butterflied
½ c. unsweetened apple juice
½ c. Riesling, or other sweet white wine
Sea salt and black pepper, to taste
1 T. extra virgin olive oil
2 small Gala apples, peeled and diced
1 small red onion, thinly sliced
1 c. white mushrooms, sliced
2 T. fresh rosemary leaves, finely chopped
1 t. ground cinnamon
1 t. ground cloves
1/3 c. dates, chopped
6 oz. Feta cheese, crumbled
Will also need:
Kitchen string or toothpicks
Tip: Total cooking time will vary based on a number of factors, including individual oven temperatures, thickness of the roasts, and the starting internal temperature of the meat. Check temperature after 50 minutes and adjust final cooking time accordingly.
- Let pork tenderloin rest at room temperature for at least 30 minutes, but not more than 2 hours, before cooking.
- Preheat oven to 425°F. Combine apple juice and white
wine in a small bowl and season with salt and black pepper, to taste. Set
- Place a sheet of plastic wrap on a clean, dry work
surface. Add the butterflied tenderloins on top of the plastic and cover with a
second sheet of plastic wrap. Pound the meat with a meat mallet or rolling pin
until it is approximately 1/3” thick throughout. Season lightly with salt and
- Heat olive oil in a large skillet over medium heat. Add
chopped apples, red onion, and mushrooms. Cook, stirring occasionally, until
the apples are soft and mushrooms and onion are browned, approximately 8-10 minutes.
Season with salt and black pepper, to taste.
- Add rosemary, cinnamon, and cloves to the skillet and
cook for another minute or two, or until the spices become fragrant. Remove
from heat and stir in the chopped dates and crumbled Feta.
- Spread the stuffing mixture onto the prepared pork tenderloins
and roll up tightly. Secure the roasts with kitchen string or toothpicks.
- Carefully transfer the tenderloins to a large roasting
pan. Using a pastry brush, coat the outside of each roast with the apple
cider/wine mixture, then pour half of the remaining liquid into the pan. Sprinkle
roasts lightly with salt and black pepper, if desired, before placing the pan
into the pre-heated oven.
- Baste the pork with the remaining apple cider mixture every
10-15 minutes while it cooks. Check for doneness after 50 minutes and continue
cooking until an instant read thermometer inserted into the center of the pork reads
just below 145°F. (Temperature will increase while the meat rests).
- Remove from oven and cover pan loosely with aluminum
foil. Let rest for 10-15 minutes before removing the kitchen string or
toothpicks. Slice and serve immediately with a drizzle of pan juices. Enjoy!