Family Reunion Stuffed Pork Tenderloin with Apple Sage Filling

Why You’ll Love This Recipe

• The apple and sage filling adds a perfect sweet-savory balance that tastes like fall in every bite
• Looks incredibly impressive on the table but comes together easier than you’d expect
• Creates the most beautiful spiral slices that make everyone think you’re a culinary genius

There’s something magical about a stuffed pork tenderloin that makes everyone at the table feel like they’re at a special occasion, even if it’s just a regular Sunday. This apple sage version has become our go-to when we want to make dinner feel extra special without spending all day in the kitchen.

Ingredient Notes

pork tenderloin: trimmed of silver skin Honeycrisp apples: peeled and diced small yellow onion: finely diced garlic: minced fresh sage: chopped, or 2 teaspoons dried dried cranberries: chopped walnuts: chopped butter: divided olive oil: divided salt: plus more for seasoning black pepper: plus more for seasoning

How To Make Family Reunion Stuffed Pork Tenderloin with Apple Sage Filling

Prep the filling: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add apples, garlic, and sage, cooking for another 3-4 minutes until apples are just tender. Stir in breadcrumbs, cranberries, walnuts, salt, and pepper. Remove from heat and let cool completely.

Butterfly the tenderloin: Place pork tenderloin on a cutting board. Using a sharp knife, cut horizontally through the middle of the tenderloin, stopping about 1 inch from the opposite edge so it opens like a book. Cover with plastic wrap and gently pound to an even 1/2-inch thickness.

Season and stuff: Season the inside of the pork with salt and pepper. Spread the cooled apple mixture evenly over the surface, leaving a 1-inch border on all sides. Starting from one long side, tightly roll the pork up and secure with kitchen twine at 2-inch intervals.

Season the outside: Mix together salt, pepper, garlic powder, and paprika in a small bowl. Rub the entire outside of the rolled tenderloin with the remaining olive oil, then season generously with the spice mixture.

Sear and roast: Preheat oven to 425°F. Heat remaining butter in an oven-safe skillet over medium-high heat. Sear the stuffed tenderloin on all sides until golden brown, about 6-8 minutes total. Transfer skillet to oven and roast for 12-15 minutes until internal temperature reaches 145°F.

Rest and slice: Remove from oven and let rest for 10 minutes before removing twine and slicing into 1-inch thick rounds. Serve immediately, showing off those beautiful spiral slices.

Pro Tips

• Let the filling cool completely before stuffing – hot filling will start cooking the pork unevenly and make rolling difficult
• Don’t overstuff the tenderloin or it will split during cooking. A thin, even layer works best
• Use a meat thermometer to avoid overcooking – pork tenderloin can go from perfect to dry very quickly
• Save any leftover filling to serve alongside as a delicious side dish
• Sharp kitchen twine makes all the difference for even cooking and easy removal

Variations

• Swap cranberries for dried cherries and walnuts for pecans for a different flavor profile
• Add 1/4 cup crumbled goat cheese to the filling for extra richness
• Replace apples with diced pears and add fresh thyme instead of sage for a different seasonal twist

Frequently Asked Questions

How do I butterfly pork tenderloin without cutting all the way through?

Make your horizontal cut slowly and steadily, stopping when you have about 1 inch left before the opposite edge. The pork should open like a book with that edge acting as the ‘spine’ to keep it connected.

Can I stuff pork tenderloin the night before?

Yes! You can stuff and tie the tenderloin up to 24 hours ahead. Keep it covered in the refrigerator and bring to room temperature for 30 minutes before cooking.

What temperature should stuffed pork tenderloin reach?

Cook until the internal temperature reaches 145°F in the thickest part. Use a meat thermometer for accuracy, as stuffed tenderloin can cook unevenly.

How do I keep the filling from falling out while cooking?

Don’t overfill, leave borders when spreading, roll tightly, and tie securely with kitchen twine every 2 inches. Searing the seam side first also helps seal everything in.