This Apple and Feta Stuffed Pork Tenderloin is succulent and absolutely bursting with flavor thanks to the rosemary, cinnamon, and cloves! The tenderloin is stuffed full of apples, Feta, mushrooms, and dates and pairs beautifully with most traditional holiday side dishes.
This post is part of Create the Holidays (formerly Create Christmas) – a series of festive recipes, crafts, printables and more on The Purple Pumpkin Blog!
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Stuffed Pork Tenderloin
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
If you’re looking for a new pork recipe to make, this one should be on your list to try!
The pork is stuffed with cooked apples, mushrooms, and red onions, as well as dates, feta, and herbs and spices, making for a unique and delicious dish.
The meat is then roasted in the oven a basted with a mixture of apple juice and white wine (or you could just use apple juice if you prefer).
This incredibly flavorful stuffed pork tenderloin makes an elegant main course for any holiday gathering. It pairs well with most traditional side dishes and tastes even better as leftovers the next day. Assuming there are any, of course!
Ingredients & Equipment Used In This Recipe
You may already have some of the ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
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/ 500g each. This recipe uses around 2lbs/1kg, so you’ll need two (obviously!).
Butterfly both pieces by cutting halfway through the meat lengthwise, without cutting all the way through. Then, pound and stuff each piece as described in the recipe.
- Apple Juice
- Riesling – or other sweet white wine.
- Fresh Produce – apples, red onion, mushrooms, rosemary
- Ground Cinnamon
- Ground Cloves
- Feta Cheese
- You will also need kitchen string or toothpicks to hold the stuffed pork together when roasting.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Apples
One of the hero ingredients in this recipe is apples, so here are some more recipes using the same:
- Oven-Roasted Apple & Sausage Stuffed Butternut Squash
- Apple Butternut Squash Casserole
- Baked Cinnamon Apple Crisp
More Pork Recipes
Looking for more pork recipes to make? Check these out next:
- Easy Jerk Pork, Rice & Peas and Pineapple Salsa
- Amazing Pecan Crusted Pork Chops with a Fresh Plum Sauce
- Greek-Cypriot Pork Tavas
Stuffed Pork Tenderloin Recipe Tips
Bring the pork to room temperature – for 30 minutes at least (an no more than 2 hours for food safety) before preparing the recipe.
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.
You should never serve pork raw or rare, so to make sure it is cooked through, use a meat thermometer. Always test the thickest part of the meat which should read 145F (63C) when fully cooked and safe for consumption.
If you don’t have a meat thermometer you can insert a metal skewer into the thickest part and the juices should run clear.
It’s best to remove the pork tenderloin from the oven a few degrees lower as the residual heat will continue to cook the meat while it rests.
And speaking of resting, leave the pork to rest for 5-10 minutes so that the juices redistribute into the meat helping to keep it juicy and tender.
How Do I Make Stuffed Pork Tenderloin?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 2–2½ lbs / 1-1.2kg. pork tenderloin, butterflied
- ½ cup unsweetened apple juice
- ½ cup Riesling, or other sweet white wine
- Sea salt and black pepper, to taste
- 1 Tbsp extra virgin olive oil
- 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 tsp ground cinnamon
- 1 tsp ground cloves
- ⅓ cup dates, chopped
- 6 oz / 170g Feta cheese, crumbled
- Let pork tenderloin rest at room temperature for at least 30 minutes, but not more than 2 hours, before cooking.
- Preheat oven to 220C/425F/Gas 7.
- Combine the 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 ⅓”/1cm thick throughout. Season lightly with salt and black pepper.
- Heat olive oil in a large skillet or frying pan 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 1-2 minutes 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.
- Use a pastry brush to coat the outside of each piece of pork with the apple juice/wine mixture, then pour half of the remaining liquid into the pan.
- Sprinkle the pork lightly with salt and black pepper, if desired, before placing the pan into the preheated oven.
- Baste the pork with the remaining apple and wine 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 145F/63C. (Temperature will increase while the meat rests).
- Remove the roasting pan from the oven and cover the pan loosely with foil. Leave to rest for 10-15 minutes before removing the kitchen string or toothpicks.
- Slice and serve immediately with a drizzle of pan juices. Enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 501Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 171mgSodium: 428mgCarbohydrates: 21gFiber: 3gSugar: 15gProtein: 57g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Savory Sausage Stuffed Mushrooms
- Side Dish: Mashed Sweet Potatoes
- Side Dish: Cranberry Pear Sauce
- Beverage: Sparkling Apple Ginger Punch
- Dessert: Holiday Spice Cookies Covered with Powdered Sugar
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!
The Create the Holidays (formerly Create Christmas) series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Christmas and the Winter Holidays! You can check out Create the Holidays from 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 and 2012 for tons of awesome Holiday ideas and inspiration!