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Easy and flavourful apple stuffed pork tenderloin recipe with feta cheese is perfect for family get-togethers and holiday parties. Ready in just an hour!
This easy and flavourful stuffed pork tenderloin with apples makes a perfect main course for parties, especially around the holidays.
Tips For Selecting A Pork Tenderloin
When you are selecting your meat make sure that you buy a pork tenderloin not a regular pork loin roast.
Pork tenderloins are longer and more narrow than regular loin roasts. You will need two roasts to make this stuffed tenderloin recipe.
Before starting, butterfly both roast pieces by cutting halfway through the meat lengthwise being careful not to cut all the way through.
Then open the roast like a book and pound it until it reaches the thickness in the recipe below.
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- 2–2½ lbs. pork tenderloin, butterflied
- ½ cup. unsweetened apple juice
- ½ cup. Riesling, or other sweet white wine
- Sea salt and black pepper, to taste
- 1 Tbs. extra virgin olive oil
- 2 small Gala apples, peeled and diced
- 1 small red onion, thinly sliced
- 1 cup. white mushrooms, sliced
- 2 Tbs. fresh rosemary leaves, finely chopped
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1/3 cup dates, chopped
- 6 oz. Feta cheese, crumbled
Will also need:
- Kitchen string or toothpicks
- Preheat oven to 425F.
- In a small bowl combine the apple juice and white wine, then season with salt and pepper to taste. Set aside.
- Place a sheet of plastic wrap onto a clean, dry work surface. Place the butterflied tenderloins on top of the plastic, then cover with a second sheet of plastic wrap. Pound the meat with a meat mallet or rolling pin until it’s about 1/3” thick. Season the tenderloin lightly with salt and pepper.
- In a large skillet heat the olive oil over medium heat. Add the chopped apples, mushrooms, and red onions. Cook, stirring occasionally until the mushrooms and onions are browned, and the apples are soft, about 8-10 minutes. Season with salt and pepper to taste.
- Add the cinnamon, cloves, and rosemary to the skillet and cook for 1-2 minutes or until the spices become fragrant.
- Remove from the heat and stir in the crumbled Feta and chopped dates.
- Spread the stuffing mixture onto the pork tenderloins and roll up tightly. Secure the roasts with kitchen string or toothpicks.
- Transfer the tenderloins to a large roasting pan. With a pastry brush, baste the roast with the apple cider and wine mixture, then pour half of the remaining liquid into the pan. If desired, sprinkle the roasts lightly with salt and pepper before placing into the oven.
- Baste the pork tenderloin with the remaining apple cider mixture every 10-15 minutes.
- After 50 minutes check the tenderloin for doneness and continue cooking until a thermometer inserted into the center of the pork reaches 145F. (The temperature will increase while the meat rests).
- Remove the tenderloin from the oven and cover the pan loosely with foil. Let the meat rest for 10-15 minutes before removing the string or toothpicks. Slice and serve immediately with a drizzle of pan juices.
The 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 the final cooking time accordingly.
Amount Per Serving: Calories: 789Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 158mgSodium: 1007mgCarbohydrates: 64gFiber: 9gSugar: 45gProtein: 45g
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.