Apple and walnut stuffed pork tenderloin is a delicious dish made by stuffing a pork tenderloin with a mixture of apples, walnuts, and herbs. The pork is then roasted until golden brown and juicy, creating a flavorful and tender main course that’s perfect for any occasion.
To make this dish, start by preheating your oven to 375°F. Then, season a pork tenderloin with salt, pepper, and your favorite herbs. In a separate bowl, mix together chopped apples, chopped walnuts, minced garlic, and more herbs, such as thyme or rosemary. Spoon the apple and walnut mixture onto one side of the pork tenderloin, then roll it up tightly and secure it with kitchen twine.
Place the stuffed pork tenderloin on a baking sheet and roast it in the oven for about 30-40 minutes, or until the internal temperature of the pork reaches 145°F. Let the pork rest for a few minutes before slicing it into rounds and serving with your favorite sides, such as roasted vegetables or mashed potatoes.
The combination of sweet apples, crunchy walnuts, and savory pork makes this dish a crowd-pleaser that’s sure to impress. It’s also a great option for meal prep, as the leftovers can be used in sandwiches or salads for a quick and easy lunch option.
More about Apple & Walnut Stuffed Pork!
Apple and walnut stuffed pork roast tenderloin is a versatile pork dish that can be served on a variety of occasions. This dish is perfect for serving at dinner parties or special dinner occasions. The impressive presentation of the stuffed pork tenderloin will impress your guests, while the delicious flavors will leave them wanting more. This pork loin recipe is a great option for holiday season meals, such as a Christmas dinner or Thanksgiving. It’s a nice change from the traditional turkey or ham, and the flavors of apple and walnut are perfect for the festive season. This dish is also a comforting entree for family dinners or Sunday suppers. The leftovers can be used for sandwiches or salads, making it a versatile option for meal prep. Overall, apple and walnut stuffed tenderloin is a delicious and impressive dish that can be served on a variety of occasions.
Ingredients
- 3 tablespoons olive oil, divided
- 1 small red onion, diced
- 2 medium apples, peeled and diced
- ¼ cup walnuts, roughly chopped
- 2 tablespoons bread crumbs
- 2 teaspoons fresh thyme
- 2 lb. pork tenderloin, butterflied
- Salt and pepper to taste
Equipment
- Cutting board and sharp knife
- Large heavy skillet
- Aluminum foil
- Toothpicks
- Small bowl
- Meat thermometer
- Shallow roasting pan
Instructions
- Preheat the oven to 350°F.
- Soak 6-8 toothpicks in a bowl of water. This is to prevent the toothpicks from burning in the oven.
- Heat a tablespoon of olive oil in a large skillet and add in the onion and diced apples. Cook, stirring occasionally, until the onions become slightly soft and translucent, around 3-4 minutes.
- Remove from heat and add in the walnuts, breadcrumbs, and fresh thyme. Season generously with salt and pepper to taste. Set aside.
- Lay the butterflied pork loin on a flat surface and cover with plastic wrap. Pound the meat with a meat mallet until around 1/2 inch thick.
- Spread the apple stuffing mixture over the meat and tightly roll the tenderloin jelly roll style. Close meat and secure with toothpicks. Brush the stuffed loin with the remaining olive oil and season generously with salt and pepper on all sides.
- Place the same skillet you used to cook the onion and apples on a medium-high heat.
- Add the pork tenderloin to the hot skillet and sear until golden on all sides, around 5-6 minutes.
- Transfer the stuffed pork loin to the preheated oven and roast until fully cooked through in the middle, 20-30 minutes. For food safety reasons, the temperature in the thickest part of the meat should read 155°F with an instant-read thermometer (like this one – https://amzn.to/3PMz58J Replace with your own affiliate link).
- Remove from the oven. Cover loosely with foil and allow to rest for at least 15 minutes. Remove toothpicks, slice and serve. Enjoy!
Cooking Tips
- Butterflying pork tenderloin allows it to cook quickly and evenly, making it a simple, easy weeknight meal choice. To butterfly, place tenderloin on a large piece of plastic wrap on cutting board. Cut a lengthwise slit down the middle, being careful not to cut all the way through. Best results are achieved by cutting 2/3 of the way through, leaving 1/3 of the overall thickness of tenderloin. Open the tenderloin like a book. Cover with a 2nd sheet of plastic wrap and pound it out with the flat side of a meat mallet or press it out with a rolling pin to an even thickness.
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Apple and Walnut Stuffed Pork
Apple and walnut stuffed pork tenderloin is a delicious dish made by stuffing a pork tenderloin with a mixture of apples, walnuts, and herbs. The pork is then roasted until golden brown and juicy, creating a flavorful and tender main course that's perfect for any occasion.
To make this dish, start by preheating your oven to 375°F. Then, season a pork tenderloin with salt, pepper, and your favorite herbs. In a separate bowl, mix together chopped apples, chopped walnuts, minced garlic, and more herbs, such as thyme or rosemary. Spoon the apple and walnut mixture onto one side of the pork tenderloin, then roll it up tightly and secure it with kitchen twine.
Place the stuffed pork tenderloin on a baking sheet and roast it in the oven for about 30-40 minutes, or until the internal temperature of the pork reaches 145°F. Let the pork rest for a few minutes before slicing it into rounds and serving with your favorite sides, such as roasted vegetables or mashed potatoes.
The combination of sweet apples, crunchy walnuts, and savory pork makes this dish a crowd-pleaser that's sure to impress. It's also a great option for meal prep, as the leftovers can be used in sandwiches or salads for a quick and easy lunch option.
Ingredients
- 3 tablespoons olive oil, divided
- 1 small red onion, diced
- 2 medium apples, peeled and diced
- ¼ cup walnuts, roughly chopped
- 2 tablespoons bread crumbs
- 2 teaspoons fresh thyme
- 2 lb. pork tenderloin, butterflied
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- Soak 6-8 toothpicks in a bowl of water. This is to prevent the toothpicks from burning in the oven.
- Heat a tablespoon of olive oil in a large skillet and add in the onion and diced apples. Cook, stirring occasionally, until the onions become slightly soft and translucent, around 3-4 minutes.
- Remove from heat and add in the walnuts, breadcrumbs, and fresh thyme. Season generously with salt and pepper to taste. Set aside.
- Lay the butterflied pork loin on a flat surface and cover with plastic wrap. Pound the meat with a meat mallet until around 1/2 inch thick.
- Spread the apple stuffing mixture over the meat and tightly roll the tenderloin jelly roll style. Close meat and secure with toothpicks. Brush the stuffed loin with the remaining olive oil and season generously with salt and pepper on all sides.
- Place the same skillet you used to cook the onion and apples on a medium-high heat.
- Add the pork tenderloin to the hot skillet and sear until golden on all sides, around 5-6 minutes.
- Transfer the stuffed pork loin to the preheated oven and roast until fully cooked through in the middle, 20-30 minutes. For food safety reasons, the temperature in the thickest part of the meat should read 155°F with an instant-read thermometer
- Remove from the oven. Cover loosely with foil and allow to rest for at least 15 minutes. Remove toothpicks, slice and serve. Enjoy!
Notes
- Butterflying pork tenderloin allows it to cook quickly and evenly, making it a simple, easy weeknight meal choice. To butterfly, place tenderloin on a large piece of plastic wrap on cutting board. Cut a lengthwise slit down the middle, being careful not to cut all the way through. Best results are achieved by cutting 2/3 of the way through, leaving 1/3 of the overall thickness of tenderloin. Open the tenderloin like a book. Cover with a 2nd sheet of plastic wrap and pound it out with the flat side of a meat mallet or press it out with a rolling pin to an even thickness.