Apple Feta Stuffed Pork Tenderloin

Recipe for Apple & Feta Stuffed Pork Tenderloin

Ingredients:

2–2½ lbs. pork tenderloin, butterflied
2 small Gala apples, peeled and diced
1 small red onion, thinly sliced
1 cup white mushrooms, sliced
2 tbsp. fresh rosemary leaves, finely chopped
1/3 cup dates, chopped
6 oz. Feta cheese, crumbled
1 tbsp. extra virgin olive oil
½ cup unsweetened apple juice
½ cup Riesling or other sweet white wine
1 tsp. ground cinnamon
1 tsp. ground cloves
Sea salt and black pepper
Kitchen string or toothpicks

Tip: Select 2 lb. package (contains 2 pieces approx. 1 lb. each) of pork tenderloin rather than pork loin roast. Butterfly both pieces by cutting halfway through the meat lengthwise without cutting through all the way. Pound and stuff each piece as described below.

Total cooking time will vary. Check temperature after 50 minutes and adjust final cooking time.

Directions:

1. Let pork tenderloin rest at room temperature for at least 30 minutes, but not more than 2 hours, before cooking.

2. Preheat oven to 425°F. Combine apple juice and white wine in a small bowl and season with salt and black pepper, to taste. Set aside.

3. Place a sheet of plastic wrap on a clean, dry work surface. Add the butterflied tenderloins on top of the plastic and cover with a second sheet of plastic wrap.

Pound the meat with a meat mallet or rolling pin until it is approximately 1/3” thick throughout. Season lightly with salt and black pepper.

4. Heat olive oil in a large skillet over medium heat. Add chopped apples, red onion, and mushrooms. Cook, stirring occasionally, until the apples are soft and mushrooms and onion are browned; approximately 8-10 minutes.

Season with salt and black pepper, to taste.

5. Add rosemary, cinnamon, and cloves to the skillet and cook for another minute or two, or until the spices become fragrant. Remove from heat and stir in the chopped dates and crumbled Feta.

6. Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly. Secure the pieces with kitchen string or toothpicks.

7. Carefully transfer the tenderloins to a large roasting pan. Using a pastry brush, coat the outside of each roast with the apple juice/wine mixture, then pour half of the remaining liquid into the pan.

Sprinkle the tenderloins lightly with salt and black pepper, if desired, before placing the pan into the preheated oven.

8. Baste the pork with the remaining apple juice/wine mixture every 10-15 minutes while it cooks. Check for doneness after 50 minutes.

Continue cooking until an instant read thermometer inserted into the center of the pork reads just below 145°F. Temperature will increase while the meat rests.

9. Remove from oven and cover pan loosely with aluminum foil. Let rest for 10-15 minutes before removing the kitchen string or toothpicks.

10. Slice and serve immediately with a drizzle of pan juices.

Additional Info:

Prep time: 15 minutes
Cook time: 60-75 minutes + time to rest
Serves: 6

The key to success with this Apple & Feta Stuffed Pork Tenderloin recipe is to make sure you select pork tenderloin rather than a regular pork loin roast. Follow the directions and prepare as described above.

This incredibly flavorful stuffed pork tenderloin makes an elegant main course for any gathering, especially during the holidays. It pairs well with most traditional side dishes including this creamy mashed sweet potato recipe.

Enjoy this tasty and elegant Apple & Feta Stuffed Pork Tenderloin!