Go Back
Apple Sage Stuffed Pork Tenderloin - AI-generated editorial food image for Dishvera

Apple Sage Stuffed Pork Tenderloin

Pork tenderloin rolled with apple and sage makes an elegant but affordable holiday main.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Resting time 3 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 258
Ingredients Method Notes

Ingredients
  

  • 2 pork tenderloins about 1 lb (450 g) each
  • 1 tbsp 15 ml olive oil
  • 1 small apple about 150 g, finely diced
  • 1 small shallot about 40 g, minced
  • 1/2 cup 55 g breadcrumbs
  • 1 tsp dried sage
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup 120 ml low-sodium chicken broth

Method
 

  1. Heat the oven to 400°F (205°C). Cook apple and shallot in half the oil for 4 minutes. Stir in breadcrumbs, sage, and 1/4 cup (60 ml) broth, then cool.
  2. Butterfly each tenderloin lengthwise without cutting through. Cover and pound to an even 1/2-inch thickness. Season with salt and pepper.
  3. Spread filling over the pork, roll tightly, and tie with kitchen twine. Brown in the remaining oil in an oven-safe skillet.
  4. Add remaining broth and roast for 18 to 24 minutes, until the center reaches 165°F (74°C). Rest for at least 3 minutes before slicing.

Notes

Measure the temperature in the centre of the stuffing and the thickest part of each rolled tenderloin: both must reach at least 74 °C (165 °F). Start checking after 18 minutes and continue roasting as needed; the cooking time is an estimate. Rest for at least 3 minutes before slicing.
Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Timing: the 63-minute base estimate includes 25 minutes of preparation, 35 minutes of cooking and at least 3 minutes of resting. Allow additional time for the cooked apple filling to cool before stuffing the pork; that cooling time varies and is not included in the base estimate. Roasting time also varies with the thickness of each roll. Check that both the stuffing centre and the thickest part of each rolled tenderloin reach 165°F (74°C), and continue cooking as needed before resting.