This herb-infused stuffed pork tenderloin blends the sweetness of apples, cranberries, and currants with savory herbs, resulting in a memorable centerpiece for any festive occasion. The tender, juicy pork provides a canvas for the vibrant stuffing, while a finishing sauce unites all the elements into a cohesive, mouthwatering experience. Prepare this entree when you want to elevate your culinary repertoire and create a meal that lingers fondly in everyone’s memory.
No complicated techniques or elusive ingredients are required—just thoughtful preparation and care. Whether you’re hosting a holiday dinner, celebrating a special milestone, or simply desiring something extraordinary, this stuffed pork tenderloin promises a moment of culinary pleasure you won’t soon forget.
Ingredients For stuffed pork tenderloin
STUFFING
- 1/3 cup panko® bread crumbs (about 40 g)
- 1 large free-run egg (about 50 g)
- 1/3 cup apples such as Gala or Spartan, peeled and chopped into small pieces (about 50 g)
- 2 tablespoons dried cranberries (about 15 g)
- 2 tablespoons dried currants (about 15 g)
- 2 large cloves garlic, pressed (about 5 g)
- 2 tablespoons fresh parsley, chopped (about 8 g)
- 1 tablespoon fresh rosemary, chopped (about 3 g)
- 1/4 teaspoon smoked paprika (about 1 g)
- 1 pinch ground Himalayan sea salt (a small pinch)
- Freshly ground black pepper to taste (mixed peppercorns preferred)
TENDERLOIN
- 1 large pork tenderloin, about 1 1/2 pounds (about 700 g), silver skin removed
- Ground Himalayan sea salt as needed
- Freshly ground black pepper to taste (mixed peppercorns preferred)
- 2 tablespoons olive oil (about 30 ml)
SAUCE
- 1/4 cup dry white wine (about 60 ml)
- 1 1/2 tablespoons Dijon mustard (about 20 ml)
- 3/4 cup apple juice (about 180 ml)
- 1/8 teaspoon cayenne pepper (about 0.5 g)
- 2 tablespoons cold butter (about 30 g)
- 1/2 tablespoon fresh chives, finely chopped (about 2 g)
How To Make herb-infused stuffed pork tenderloin with fruit accents
- In a small bowl, combine the panko, egg, chopped apples, dried cranberries, dried currants, pressed garlic, parsley, rosemary, smoked paprika, a pinch of salt, and black pepper. Stir well and set aside.
- After removing the silver skin from the tenderloin, slice it lengthwise without cutting all the way through. If there’s a tail portion, do the same to it. Make a few additional slits in the meat to help flatten it. Cover with plastic wrap and pound gently with a meat mallet until about 1/4 inch (about 0.6 centimeters) thick. Spoon the stuffing down the center, leaving about 1 1/2 inches (about 3.8 centimeters) clear at the edges. Preheat the oven to 375°F (about 190°C).
- Starting from the long side, tightly roll the tenderloin, tucking in the ends as you go, until it forms a neat roll. Use kitchen twine to secure it: tie a firm loop at one end, then wrap the string around the tenderloin at 1-inch (about 2.5 centimeters) intervals, and crisscross back to the start. Knot the ends together. If the ends are loose, secure them with toothpicks.
- Season generously on all sides with salt and pepper.
- Heat the olive oil in an ovenproof saucepan over medium-high heat. When shimmering, place the tenderloin in the pan and sear on one side until nicely browned. Flip it over and transfer the saucepan to the preheated oven. Cook for about 20 minutes or until the internal temperature reaches 165°F (about 75°C). Remove from the oven and place the tenderloin on a cutting board, covering it loosely with foil to rest.
- Return the saucepan to the stovetop. Using tongs and a paper towel, tilt the pan and carefully remove excess fat, leaving just a bit behind. Set the heat to medium and pour in the white wine, scraping the bottom of the pan to release any browned bits. Add the Dijon mustard, apple juice, and cayenne pepper (if desired), whisking well. Cook the sauce down for about 5 minutes until it thickens slightly.
- Remove the sauce from heat and whisk in the cold butter until melted and fully incorporated, then stir in the chopped chives. Slice the stuffed tenderloin into medallions, place them on warm plates, and spoon the sauce over the top. Serve immediately.
As you slice through the stuffed pork tenderloin, take note of its inviting aroma and vibrant presentation—a culinary composition that truly celebrates the flavors of fresh herbs, fruit, and tender meat. Each bite offers a harmonious blend of textures and tastes, underscored by the subtle depth of the sauce. More than just a main course, this dish brings warmth, elegance, and a memorable experience to your table. Whether enjoyed in intimate family dinners or showcased at festive gatherings, its sophisticated appeal guarantees it will become a cherished addition to your cooking repertoire. Enjoy every tender, flavorful moment!
