Apple & Walnut Stuffed Pork Tenderloin
A tender pork loin rolled with a savory-sweet apple, walnut, and thyme filling, seared to perfection, then oven-roasted. A flavorful centerpiece that’s surprisingly easy to prepare and perfect for weeknights or entertaining.
Equipment
- Large skillet (ovenproof if possible)
- Meat mallet or rolling pin
- Cutting board & knife
- Toothpicks
- Instant-read thermometer
Ingredients
- 3 tablespoons olive oil, divided
- 1 small red onion, diced
- 2 medium apples, peeled and diced
- ¼ cup walnuts, roughly chopped
- 2 tablespoons breadcrumbs
- 2 teaspoons fresh thyme
- 2 pounds pork tenderloin, butterflied
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven – Set oven to 350°F. Soak 6–8 toothpicks in water to prevent burning during roasting.
- Prepare filling – Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and apples, cooking 3–4 minutes until softened. Remove from heat, stir in walnuts, breadcrumbs, and thyme. Season with salt and pepper.
- Butterfly pork – Place tenderloin on a cutting board, cover with plastic wrap, and pound to about ½-inch thickness with a meat mallet.
- Stuff and roll – Spread filling evenly over pork, then roll tightly like a jelly roll. Secure with soaked toothpicks. Brush with remaining olive oil and season generously.
- Sear – Heat the same skillet over high heat. Sear pork 5–6 minutes, turning to brown all sides.
- Roast – Transfer skillet to oven and roast 20–30 minutes, or until pork reaches 155°F in the thickest part.
- Rest & serve – Remove from oven, cover loosely with foil, and rest 15 minutes. Discard toothpicks, slice, and serve.
Notes
Pro Tips & Variations
- For best results, butterfly the pork evenly and pound to a consistent thickness for even cooking.
- Add dried cranberries to the filling for a festive twist.
- Substitute pecans for walnuts if desired.
- Deglaze the skillet with white wine or chicken broth after searing to create a quick pan sauce.
- This recipe also works well on the grill—sear over direct heat, then finish with indirect heat until cooked through.