Stuffed Pork Tenderloin

Francine Lizotte


If you are looking for an elegant festive dish, this is it! Moist, tender and flavorful, this Stuffed Pork Tenderloin is a great choice for entertaining!


☆☆☆☆☆ 0 votes

1 tenderloin
10 Min
30 Min



  • 1/3 c
    panko® bread crumbs
  • 1 large
    free-run egg
  • 1/3 c
    apples such as gala or spartan, peeled and chopped into small pieces
  • 2 Tbsp
    dried cranberries
  • 2 Tbsp
    dried currants
  • 2 large
    cloves garlic, pressed
  • 2 Tbsp
    fresh parsley, chopped
  • 1 Tbsp
    fresh rosemary, chopped
  • 1/4 tsp
    smoked paprika
  • 1 pinch
    ground himalayan sea salt
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)

  • 1 large
    pork tenderloin (about 1 1/2 lbs.), silver skin removed
  • ·
    ground himalayan sea salt, as needed
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 Tbsp
    olive oil

  • 1/4 c
    dry white wine
  • 1 1/2 Tbsp
    dijon mustard
  • 3/4 c
    apple juice
  • 1/8 tsp
    cayenne pepper
  • 2 Tbsp
    cold butter
  • 1/2 Tbsp
    fresh chives, finely chopped

How to Make Stuffed Pork Tenderloin


  1. In a small bowl, combine all the stuffing ingredients; stir well and set aside.
  2. After removing the silver skin, slice tenderloin lengthwise making sure to not go all the way through. If there’s a tail, do the same with it. Make a few slits into the meat which will help when pounding it down. Place cling film on top and flatten it down to ¼-inch thick with a meat mallet; discard the plastic wrap. Spoon the stuffing in the middle, spread evenly leaving 1 ½-inch space from the edges. Preheat oven to 375ºF
  3. Starting from the long side, tightly roll the tenderloin, tucking in the ends, until the pork is in a nice roll. Using kitchen twine, tie a loop on one end, make a firm knot to hold without cutting into the flesh. Leave a 2-inch long string end for later. Go round and round keeping the string 1-inch apart to the other end. Crisscross the twine and do the same in the other direction to the starting point. Tie a knot with the 2-inch string from the starting point and the loose end of the string. If the ends didn’t tuck in well, secure with toothpicks; season generously on all sides with sea salt and black pepper
  4. In an ovenproof saucepan over medium-high heat, add oil. When hot and shimmering, place tenderloin and quickly sear on one side only. When nicely brown, flip it over and transfer to the preheated oven. Cook for 20 minutes or until internal temperature reaches 165ºF. Remove from the heat and transfer tenderloin to a cutting board to rest, covering loosely with foil.
  5. Return saucepan to stove top and using tongs with paper towel, tilt pan and gently dab to remove excess fat leaving a little behind. Turn the heat to medium and pour in white wine. Scrape the bottom of the pan to loosen any browned bits before adding Dijon mustard and apple juice; add cayenne pepper if desired. Whisk well and cook down the sauce to thicken it up, about 5 minutes.
  6. When proper consistency is reached, remove from the heat and whisk in butter until melted and well blended; stir in chives. Place sliced stuffed tenderloin on warm plates, spoon on the sauce and serve immediately.
  7. To view this recipe on YouTube, click on this link >>>>

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