Stuffed Pork Tenderloin with Apples and Walnuts
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Stuffed Pork Tenderloin is a delicious way to take your weeknight dinners to the next level.
This recipe blends savory pork with sweet apples and crunchy walnuts, creating a perfect harmony of flavors.
Whether you’re cooking for a special occasion or want something hearty and satisfying, this dish will wow everyone!
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Stuffed Pork Tenderloin
This stuffed pork tenderloin recipe combines the sweetness of apples and the nutty richness of walnuts, all wrapped in a tender, butterflied pork loin.
The technique of butterflying and stuffing the tenderloin may seem a little fancy, but it’s easier than you think and gives the pork incredible flavor inside and out!
Whether cooking for family or hosting a dinner party, this recipe adds a “wow” factor to your meal. It’s ideal for special occasions like holidays or Sunday dinners, where you want something extra to impress your guests.
What To Serve with Pork Tenderloin
Pair this stuffed pork loin with side dishes, like roasted potatoes, sweet potato mash, or spinach sautéed in garlic and butter, for a comforting autumn/winter meal.
You may also like our other pork tenderloin recipes: Apple and Feta Stuffed Pork Tenderloin, One-Skillet Honey Applesauce Pork Tenderloin, and Roasted Pork Loin with Apple and Onions.
Where is the Recipe?
To print the recipe card, scroll to the bottom of this post. For all the tips, keep reading!
Stuffed Pork Tenderloin Recipe:
Number of Servings: 4
Prep Time: 15 minutes | Cook Time: 30 minutes
Total Time: 45 minutes
While you may prefer to skip to the recipe card, we recommend reading through the blog post to avoid missing valuable tips and substitution suggestions and to ensure you have the necessary ingredients, equipment, and understanding of the steps and timings.
Ingredients for Stuffed Pork Tenderloin
This recipe’s ingredients and tools are conveniently linked to online retailers like Amazon, Amazon Fresh, Instacart, and Walmart.
- Pork Tenderloin—A lean and tender cut perfect for stuffing.
- Apples—Adds sweetness and pairs well with pork.
- Walnuts—Provides a crunchy texture and nutty flavor.
- Onion—For savory depth and balance to the sweetness of the apples.
- Breadcrumbs—Helps bind the stuffing and absorb some of the liquid.
- Fresh Thyme—Adds a touch of freshness and earthiness. You can replace thyme with other fresh herbs such as sage leaves or fresh rosemary.
- Olive Oil—Used for sautéing and roasting.
- Salt and black pepper—To season and bring out the flavors.
- Toothpicks—Helps keep the rolled pork secure while cooking.
The complete list of ingredients with measurements is on the recipe card at the end of this post. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
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Recipe Tips
Here are some handy tips to ensure your apple and walnut stuffed pork tenderloin turns out perfectly:
- Butterfly the pork tenderloin on a large sheet of plastic wrap on a cutting board.
- A sharp knife will make slicing the pork tenderloin much easier and more precise.
- Take your time and avoid cutting all the way through the meat. The best results are achieved by cutting 2/3 of the way through, leaving 1/3 of the overall thickness of the tenderloin. If you are uncomfortable butterflying your pork, ask your butcher to do it.
- Once you’ve cut the tenderloin, open it up like a book so it lays flat.
- Cover with a second sheet of plastic wrap and pound it out with the flat side of a meat mallet to an even thickness.
- Make sure the pork is tightly rolled and secured with toothpicks to prevent the stuffing from falling out.
- Before using, soak the toothpicks in a bowl of water to prevent them from burning in the oven.
- If you don’t have toothpicks, you can secure the roll with butchers twine (also known as kitchen twine).
- Sear the pork on medium heat in the skillet to get a beautiful, golden crust before transferring it to the preheated oven.
- For perfectly cooked meat, use an instant-read thermometer to check that the pork reaches an internal temperature of 155°F/68°C.
- After roasting, let the pork rest under aluminum foil for about 15 minutes. This redistributes the juices, making the pork juicy and tender.
Storing Leftovers & Freezing
- Storing Leftovers:
- Store leftovers in an airtight container in a refrigerator for up to 3 days.
- Freezing Instructions:
- Cool completely and wrap in a double layer of plastic wrap and a layer of foil (or an airtight, freezer-safe container) to help prevent freezer burn and eliminate unwanted freezer smells.
- Label with the dish’s name, thawing/reheating instructions, and the date to keep track of your food storage.
- Store in the freezer for up to 3 months.
- To defrost the pork, unwrap it entirely and place it in the fridge to thaw overnight (or at least 12 hours).
- To reheat, place the pork in the oven at 350°F/180°C/Gas 4 until heated throughout. Add a little liquid, like broth or water, to keep the meat from drying out.
- With all leftovers, ensure the food looks and smells okay before consuming.
- Safe Minimum Internal Temperature Chart for Cooking
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Dinner Party Menu Suggestions
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Grilled Prosciutto-Wrapped Asparagus Spears
- Soup: Cream of Mushroom Soup
- Salad: Apple Salad with Toasted Hazelnuts
- Side Dish: Air Fryer Rosemary Garlic Potatoes
- Beverage: Sparkling Apple Ginger Punch
- Dessert: Cinnamon Apple Blondies
Printable Stuffed Pork Loin Recipe Card
The printable recipe card is below—please leave a star rating and quick review to share your experience with others!
Apple and Walnut Stuffed Pork Tenderloin
Ingredients
- 3 Tbsp olive oil divided
- 1 small red onion diced
- 2 medium apples peeled and diced
- ¼ cup walnuts roughly chopped
- 2 Tbsp breadcrumbs
- 2 tsp fresh thyme
- 2 lb pork tenderloin butterflied
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F/180°C/Gas 4. Soak 6-8 toothpicks in a bowl of water and set it aside.
- Heat a tablespoon of olive oil in a large pan or skillet and add the onion and apples. Cook for 3-4 minutes, stirring occasionally, until the onions become slightly soft and translucent.
- Remove the pan from the heat and add the walnuts, breadcrumbs, and fresh thyme. Season generously with salt and pepper to taste. Stir and set it aside.
- Lay the butterflied pork tenderloin on a flat surface and cover with plastic wrap. Pound the meat with a meat mallet until around ½"/1cm thick.
- Spread the apple and walnut mixture over the meat and tightly roll the tenderloin. Secure with the soaked toothpicks. Brush the tenderloin with the remaining olive oil and season generously with salt and pepper on all sides.
- Place the same pan you used to cook the onion and apples on high heat. Add the rolled pork tenderloin to the hot pan. Sear for 4-5 minutes, turning until golden on all sides,
- Transfer the tenderloin to the preheated oven and roast for 20-30 minutes or until fully cooked in the middle. The temperature in the thickest part of the meat should read 155°F/70°C with an instant-read thermometer.
- Remove the stuffed pork tenderloin from the oven. Cover loosely with foil and allow to rest for at least 15 minutes.
- Remove toothpicks, slice, and serve with your choice of sides. Enjoy!
SUGGESTED PRODUCTS
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.