Apple Stuffed Pork Tenderloin
Makes 4-6 servings.
This savory pork tenderloin is delicious served with a rice pilaf and roasted butternut squash.
- 1 – 1.5 lb. pork tenderloin
- 4 oz. goat cheese, softened
- 2 slices thick-cut bacon, chopped
- 1 medium-large apple, peeled, cored, cubed ½”
- ¼ cup chopped onion
- 1 clove garlic, minced
- ½ tsp dried thyme
- ½ tsp dried rosemary leaves, crushed
- ½ tsp salt
- ¼ tsp pepper
- 5 oz. fresh baby spinach
- ¼ cup dried cranberries
- ¼ cup chopped pecans (toasted, if desired)
- 6 (15”) pieces butcher’s string
- 1 – 2 Tbsp extra virgin olive oil
- Salt and pepper
- Preheat oven to 400° F.
- On cutting board surface, use knife to remove silver skin membrane from pork tenderloin.
- Making sure not to cut all the way through, cut a lengthwise slit through the tenderloin, making both halves of roughly equal thickness.
- Open tenderloin like a book; cover with a sheet of plastic wrap. Pound with the flat side of meat mallet until ½” thick throughout.
- Using back of spoon, spread goat cheese over surface of tenderloin, leaving a 1” – 2” margin around the edge. Set aside.
- In large (12”) oven-safe skillet, cook bacon over medium-low heat, until browned and crispy (7 – 10 min.). Remove with slotted spoon and let drain on paper towel.
- Into same skillet, add apple, onions and garlic. Cook, in residual bacon fat, over medium heat, stirring frequently until onions are soft (about 5 min.). Stir in thyme, rosemary, ½ tsp salt and ¼ tsp pepper.
- Stir in spinach (may require two batches) and cook until wilted. Turn off heat and stir in cranberries, pecans and reserved bacon crumbles.
- Spread the filling out on top of the goat cheese on pork tenderloin. Starting with the long side, carefully tuck and roll up tenderloin.
- Gently space pieces of butcher’s string under tenderloin. Tie to secure. Snip excess string.
- Season entire surface with salt and pepper.
- Into same skillet, heat olive oil over medium heat. When oil is hot, place stuffed tenderloin into skillet and sear all sides (about 2 min. per side).
- Transfer the oven-safe skillet (see Tips) with tenderloin into the oven and roast 18 – 20 min. or until thermometer reaches 145° F in thickest portion of meat.
- Cover loosely with foil and let rest 15 min. Remove butcher’s string. Cut into 1” slices.
- If you do not have an oven-safe skillet, simply transfer the seared, stuffed tenderloin onto a foil-lined baking pan. Roast as directed.
- Partially freeze bacon for easier chopping.
- 4 oz. cream cheese (softened) can be substituted for the goat cheese.
Hands down Apple Stuffed Pork Tenderloin is my favorite recipe! Presentation is so beautiful! Best part, the leftovers, if any, are just as delicious 😋