Apple Stuffed Pork Tenderloin

Makes 4-6 servings.

This savory pork tenderloin is delicious served with a rice pilaf and roasted butternut squash.

Apple stuffed pork tenderloin sliced on top of a bed of wild rice.


  • 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.
Person with a knife cutting off the silver skin membrane from a 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.
Person with a knife cutting a lengthwise slit into a pork tenderloin.
  • Open tenderloin like a book; cover with a sheet of plastic wrap. Pound with the flat side of meat mallet until ½” thick throughout.
Person with a meat mallet pounding a split pork tenderloin flat.
Person with a meat mallet pounding a split pork tenderloin flat.
  • Using back of spoon, spread goat cheese over surface of tenderloin, leaving a 1” – 2” margin around the edge. Set aside.
Person using a spoon to spread goat cheese over the surface of a flattened pork tenderloin.
  • 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.
Rolled up stuffed pork tenderloin tied closed with butcher's twine.
  • 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.
Two slices of apple stuffed pork tenderloin on a bed of wild rice next to a side salad.

One comment

  1. Hands down Apple Stuffed Pork Tenderloin is my favorite recipe! Presentation is so beautiful! Best part, the leftovers, if any, are just as delicious 😋

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