Apple and Feta Stuffed Pork Tenderloin
This incredibly flavorful apple and feta Stuffed Pork Tenderloin recipe makes an elegant main course for any holiday gathering.
Tender and juicy pork tenderloin is stuffed with a savory-sweet mixture of apples, feta cheese, and herbs, then roasted to perfection.
The combination of the salty feta cheese and the sweetness of the apples pairs well with most traditional side dishes and tastes even better as leftovers the next day. Assuming there are any, of course!
Be sure to check out the rest of our pork and ham recipes, too!
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Apple and Feta Stuffed Pork Tenderloin
The key to success with this recipe is to make sure you select pork tenderloin instead of a regular pork loin roast.
Tenderloins are longer and narrower than loin roasts, and they normally weigh around 1 pound each.
Therefore, a two-pound (or slightly larger) package will contain two individual pieces of meat.
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Butterfly both pieces by cutting halfway through the meat lengthwise, without cutting all the way through. Then, pound and stuff each piece as described below.
Ingredients for Tenderloin:
- 2–21⁄2 lbs. pork tenderloin, butterflied
- 1⁄2 c. unsweetened apple juice
- 1⁄2 c. Riesling, or other sweet white wine
- Sea salt and black pepper, to taste
- 1 T. extra virgin olive oil
- 2 small Gala apples, peeled and diced
- 1 small red onion, thinly sliced
- 1 c. white mushrooms, sliced
- 2 T. fresh rosemary leaves, finely chopped
- 1 t. ground cinnamon
- 1 t. ground cloves
- 1/3 c. dates, chopped
- 6 oz. Feta cheese, crumbled
Additional items you’ll need:
- Kitchen string or toothpicks
Directions for Stuffed Pork Tenderloin:
Step 1: Let pork tenderloin rest at room temperature for at least 30 minutes, but not more than 2 hours, before cooking.
Step 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.
Step 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.
Step 4: Heat olive oil in a large skillet over medium heat. Add chopped apples, red onion, and mushrooms.
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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.
Step 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.
Step 6: Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly. Secure the roasts with kitchen string or toothpicks.
Step 7: Carefully transfer the tenderloins to a large roasting pan.
Using a pastry brush, coat the outside of each roast with the apple cider/wine mixture, then pour half of the remaining liquid into the pan.
Sprinkle roasts lightly with salt and black pepper, if desired, before placing the pan into the pre-heated oven.
Step 8: Baste the pork with the remaining apple cider mixture every 10-15 minutes while it cooks.
Check for doneness after 50 minutes and 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).
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Step 9: Remove from oven and cover pan loosely with aluminum foil.
Let rest for 10-15 minutes before removing the kitchen string or toothpicks. Slice and serve immediately with a drizzle of pan juices. Enjoy!
Tip: Total cooking time will vary based on a number of factors, including individual oven temperatures, thickness of the roasts, and the starting internal temperature of the meat. Check temperature after 50 minutes and adjust final cooking time accordingly.
For more pork loin recipes!
Pure Pork Awesomeness: Totally Cookable Recipes from Around the WorldThe Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good StuffPraise the Pig: Loin to Belly, Shoulder to Ham―Pork-Inspired Recipes for Every Meal365 Ultimate Pork Chop Recipes: A Highly Recommended Pork Chop Cookbook
Apple and Feta Stuffed Pork Tenderloin
This incredibly flavorful apple and feta Stuffed Pork Tenderloin recipe makes an elegant main course for any holiday gathering.
Ingredients
- 2–21⁄2 lbs. pork tenderloin, butterflied
- 1⁄2 c. unsweetened apple juice
- 1⁄2 c. Riesling, or other sweet white wine
- Sea salt and black pepper, to taste
- 1 T. extra virgin olive oil
- 2 small Gala apples, peeled and diced
- 1 small red onion, thinly sliced
- 1 c. white mushrooms, sliced
- 2 T. fresh rosemary leaves, finely chopped
- 1 t. ground cinnamon
- 1 t. ground cloves
- 1/3 c. dates, chopped
- 6 oz. Feta cheese, crumbled
Instructions
- Let pork tenderloin rest at room temperature for at least 30 minutes, but not more than 2 hours, before cooking.
- 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.
- 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.
- 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.
- 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.
- Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly. Secure the roasts with kitchen string or toothpicks.
- Carefully transfer the tenderloins to a large roasting pan. Using a pastry brush, coat the outside of each roast with the apple cider/wine mixture, then pour half of the remaining liquid into the pan. Sprinkle roasts lightly with salt and black pepper, if desired, before placing the pan into the pre-heated oven.
- Baste the pork with the remaining apple cider mixture every 10-15 minutes while it cooks. Check for doneness after 50 minutes and 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).
- Remove from oven and cover pan loosely with aluminum foil. Let rest for 10-15 minutes before removing the kitchen string or toothpicks. Slice and serve immediately with a drizzle of pan juices. Enjoy!
Notes
Total cooking time will vary based on a number of factors, including individual oven temperatures, thickness of the roasts, and the starting internal temperature of the meat. Check temperature after 50 minutes and adjust final cooking time accordingly.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 263Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 336mgCarbohydrates: 21gFiber: 3gSugar: 15gProtein: 15g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
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As a chef, I love this recipe to chnage up pork roast. However, there is no mention of Apple Cider Vinegar in Ingredients. I used my skills to create the amout necessary for the cider (or add lemon juice).