Apple Stuffed Pork Tenderloin


Main Dish Recipes

Easy to make and presents beautifully



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Yield: 6-8 Servings

Difficulty Level: Easy

Source: Bryon Andrews of Littlestown, PA

  • Approximately 2-pound pork tenderloin, trimmed
  • 2 Pennsylvania apples, peeled, diced (recommended: Lodi or Granny Smith)
  • 1 parsnip, shredded
  • 4 cauliflower florets cut into dime size florets
  • 1 medium white onion, small diced
  • ½ cup crushed pecans
  • ¼ cup softened butter
  • 1 tablespoon ground cinnamon
  • 2 teaspoons minced garlic
  • 1 teaspoon ground clove
  1. 1. Preheat oven to 350º F
  2. 2. Butterfly tenderloin lengthwise. Open tenderloin out flat, and with meat mallet, flatten tenderloin to approximately ½ inch thickness.
  3. 3. In a bowl, combine apples, parsnip, cauliflower, onions, pecans, butter, cinnamon, garlic, and cloves.
  4. 4. Spoon filling onto flattened tenderloin and roll tenderloin closed. Secure with toothpicks to close well.
  5. 5. Bake tenderloin for approx. 50-60 minutes until pork reaches internal temperature of 165º F.
  6. 6. Let pork rest 5 minutes. Slice and serve.

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