MenuCulture Menu, Recent Posts
Apple and Walnut Stuffed Tenderloin
Apple and Walnut Stuffed Tenderloin
Apple and Walnut Stuffed Tenderloin is a delicious dish made by stuffing a pork tenderloin with a flavorful mixture of chopped apples, walnuts, herbs, and seasonings. The tenderloin is then roasted until perfectly cooked and juicy, creating a wonderful combination of sweet and savory flavors. It’s a great option for a special meal or holiday dinner.
Ingredients
- 3 tablespoons olive oil divided
- 1 small red onion diced
- 2 medium apples peeled and diced
- ¼ c. walnuts roughly chopped
- 2 tablespoons breadcrumbs
- 2 tsps thyme fresh
- 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 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 pork tenderloin 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 and walnut mixture over the meat and tightly roll the tenderloin like a jellyroll. Secure with toothpicks. Brush the tenderloin 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 high heat.
- Add the pork tenderloin to the hot skillet and sear until golden on all sides, around 5-6 minutes.
- Transfer the tenderloin to the preheated oven and roast until fully cooked through in the middle, 20-30 minutes. 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!
Disclaimer
Some parts of recipe maybe AI-generated.
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. Make a slit, cutting lengthwise 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.
Nutrition
Calories: 497kcal (25%)Carbohydrates: 8g (3%)Protein: 50g (100%)Fat: 29g (45%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 10gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 147mg (49%)Sodium: 173mg (8%)Potassium: 978mg (28%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 55IU (1%)Vitamin C: 2mg (2%)Calcium: 46mg (5%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
