Sunday, January 3, 2016

Apple Stuffed Pork Tenderloin

 It was Tapas Time again last month and we did a Grinch Christmas gift exchange, and it was fun.
But I was stymied when it came to what I wanted to make.  And since this month it wasn't held in our house, I had to make and transport my dish (es).
I cannot stop at one thing, sigh.
I did a twist on Spring Rolls, I added some shrimp to each roll, and they were good. 

And then there was the Pork Tenderloin I had in the freezer...
I wanted to stuff it, and then slice it, and I looked up a Danish recipe, but I didn't have any prunes, sigh.  Then I thought, hmmm, apples and pork go so well together, and I did have a couple of Pink Lady apples left from my last organic veggie share, so I did what any self respecting cook would do, I looked it up on the internet and found this recipe.
But I didn't follow it all the way.
I'm the cook and I don't have to.
This is what I did do.

Recipe:  Stuffed Pork Tenderloin
1/2 cup Chicken or Turkey prepared stuffing mix
1/2-1 cup Diced Artisan bread
1/2- 3/4 cup chicken stock (more if needed)
1 unpeeled apple, diced
1/2 cup dried cranberries
1 tablespoon melted butter or olive oil
Opt.  Chopped fresh Rosemary

 I used a half cup of prepared stuffing mix, added a half cup of diced artisan bread,  hydrated it with some chicken stock and set it aside.  Cut up an unpeeled Pink Lady apple, and added it to the pan, then I dumped in a half cup of dried cranberries, and some chicken stock, stirred it around and let it cook just a tad,

and then put it on a baking sheet and crisped it up in the oven at 400 degrees for about 10 minutes.
Took it out and let it cool while I prepared the tenderloin. Turned the oven up to 450 degrees to preheat while the tenderloin was being prepared.
There was a little silverskin left on it, so I took that off using a sharp paring knife.  You always want to remove the silverskin, it's tough and does not add anything to the tenderloin, 
I sliced the tenderloin in half,

  then cut each piece in half lengthwise but did not cut it all the way through, then I put a piece of plastic wrap over it, and used the bottom of a pot to flatten it so that it was equally thick.
I dumped placed half the stuffing on each half of the tenderloin.   I also added a little chopped fresh Rosemary to one of the tenderloins, just for fun.
Folded them over and tied them up with some baking twine.
Put the tenderloins on some parchment paper, drizzled them with a little olive oil, and salted and peppered them,
and then put them in the preheated oven for 20 minutes.
I pulled them out and checked the internal temp,
I wanted them to be just at about 140 degrees and they were, as they sat and rested from their strenuous time in the oven, the temperature rose to 145 degrees and I put them into an insulated container and took them with me to Tapas.   When we got there, I sliced them up, put them on a plate and counted myself lucky that I got a taste.  They were awesome.

I do love pork, what can I say?   I grew up on a farm, we raised pigs, the occasional beef, chickens and sheep.  Well, the sheep were a 4H project and, I only did it once.

Time to go and finish my post on Deep Fried Turkey, which will be coming up soon.  And then there's my Secret Recipe Club recipe to blog about soon, and I'm sure I'll have lots more coming up.

I was also featured on Full Plate Thursday at Miz Helen's Country Cottage.

Miz Helen’s Country Cottage
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. This looks amazing! Pork and apple are a natural flavor combination.

    Happy New Year!


    1. Happy New Year! to you as well. I love pork cause you pair it with so many fruits, but apples and pork are like PB & J, they just go together.

  2. This looks so good! All the best for 2016♥

    1. Thank you, and wishing you all the best for 2016 as well.

  3. Your Apple Stuffed Pork Tenderloin looks amazing, we will just love this recipe!
    Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    1. Had a great day, I hope you did as well. This Tenderloin was so good, that I've actually repeated it. I'll be back for Full Plate Thursday, thanks for having me.

  4. Congratulations!
    Your recipe is featured on Full Plate Thursday. Hope you have a great week and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    1. Thank you, I'll go and retrieve my plate and post it in here.


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