Pork tenderloin is a flavorful, low-fat main course that’s quick to prepare and works beautifully when stuffed. One of the leanest cuts, tenderloin is comparable in saturated fat to skinless chicken breast, according to industry sources. It comes from the loin and is usually sold separately in packages of two, each weighing roughly 1 to 1½ pounds.
Because there’s so little fat, a single tenderloin can feed several people when handled with care. It’s versatile — you can roast, grill, pan-sear, or stuff it. For this recipe I prefer to buy plain pork tenderloin (not pre-marinated) so the filling can shine. To make the assembly easier, I butterfly each tenderloin, sandwich the stuffing between the two pieces, and tie them together with kitchen twine to form a uniform roast.
Buon appetito!
Deborah Mele
Apple Stuffed Pork Tenderloin
20 minutes
40 minutes
A simple, elegant pork roast that’s easy enough for weeknights but impressive enough for guests.
Ingredients
- 2 (1 pound) pork tenderloins
- 2 tablespoons olive oil
- 2 cups peeled and diced apples
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 3 cups whole wheat bread cubes
- 1/3 cup chicken broth
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C).
- Heat the olive oil in a saucepan over medium-low heat. Add the diced onion and apples and cook, stirring occasionally, until tender, about 5 minutes.
- Add the minced garlic and cook another minute, until fragrant.
- Remove from the heat. Stir in the bread cubes, chopped parsley, chicken broth, and salt and pepper to taste. Mix until the bread is evenly moistened; set the stuffing aside to cool slightly.
- Make a lengthwise cut down the center of each tenderloin, stopping about 3/4 inch from the bottom so the pieces open like a book.
- Open each tenderloin and, if needed, carefully cut along the sides so each one lies flat.
- Use a meat mallet or rolling pin to gently pound the roasts to an even thickness for easier rolling and even cooking.
- Spread the stuffing evenly over the top of one flattened tenderloin, leaving about a 1-inch border around the edges.
- Place the second tenderloin on top of the stuffing and roll the two pieces together, forming a tube-like roast. Tie securely with kitchen twine at 1- to 1½-inch intervals.
- Place the roast in a baking pan, lightly spray or brush with oil, and season the outside with salt and pepper.
- Bake for about 40 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C).
- Remove from the oven, cover loosely with aluminum foil, and let rest for 15 minutes to allow juices to redistribute.
- Cut and remove the twine, slice the roast into rounds, and serve warm.
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