Apple Feta-Stuffed Pork Tenderloin
This Feta and Apple Stuffed Pork Tenderloin is perfect for holiday meals or a delicious holiday celebration. The fresh herbs paired with the apple and bacon create a remarkable flavor that everyone will love.
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The best part about this pork tenderloin recipe is that it’s minimal prep time but results in maximum flavor. The moment that your tastebuds get the flavor of sweet apples paired with the feta cheese, you’ll want to make this for every dinner party coming up!
If you love recipes like this, you may also enjoy these Boneless Pork Chops with Creamy Chive Pan Sauce as well. I also think that my Slow Cooker Hatch Chile (Salsa Verde) Pork recipe is delicious too!
Table of Contents
Why You’ll love this Apple Stuffed Pork Tenderloin
- it’s a quick and easy recipe for Christmas dinner
- The apple stuffing and salty bacon are a great combination
- It’s an excellent dish for a special dinner and looks impressive on the holiday table! A little bit goes a long way!
Ingredients
- Pork tenderloin – Use a thicker cut of pork for this recipe.
- Apple juice – Sweetened apple juice adds flavor and moisture to the pork and the other ingredients.
- Riesling – This is my choice of wine, but any sweet white wine will work.
- Sea salt and black pepper – To taste.
- Extra virgin olive oil – Coconut oil or avocado oil would work as well.
- Gala apples – Be sure to peel the apples before adding.
- Red onion – Slice the sweet onion thinly when prepping.
- White mushrooms – Bella mushrooms are a great choice also.
- Rosemary – Fresh rosemary pairs perfectly with cooked pork.
- Cinnamon – Ground cinnamon adds warmth to the taste and flavor.
- Ground cloves – Cloves pair well with cinnamon.
- Dates – These are used to add a natural sweetness to the stuffing.
- Feta cheese – Crumbled feta cheese works best.
How To Make Pork Tenderloin Stuffed with Apples and Feta
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Step One: Before Cooking, let pork tenderloin rest at room temperature for at least 30 minutes, but not more than 2 hours.
Step Two: Preheat the 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 Three: 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 pork tenderloin with a meat tenderizing mallet or a rolling pin for meat until it is approximately 1/3” thick throughout. Season lightly with salt and black pepper.
Step Four: Heat olive oil in a large skillet over medium heat. Add chopped apples, red onion, and mushrooms. Cook, occasionally stirring, until the apples are soft and mushrooms and onion browned, approximately 8-10 minutes. Season with salt and black pepper to taste.
Step Five: 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 Feta.
Step Six: Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly. Secure the roasts with butcher string or premium toothpicks.
Step Seven: 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 roasting pan into the preheated oven.
Step Eight: Baste the pork with the remaining apple cider mixture every 10-15 minutes while it cooks. Check for doneness after 50 minutes and continue roasting until an instant-read thermometer inserted into the center of the pork reads just below 145°F. (Temperature will increase while the meat rests).
Step Nine: Remove from oven and cover pan loosely with aluminum foil. Let rest for 10-15 minutes before removing the butcher string or premium toothpicks. Slice and serve immediately with a drizzle of pan juices. Enjoy!
Storing Leftovers
Let the meat and stuffing mixture cool, and then add the leftovers to an airtight container.
For the best flavor, eat within 2-3 days of storing it.
Substitutions or Variations To Recipe
You can easily add more herbs and seasonings like fresh thyme and garlic cloves. The more you add, the different the flavor will be.
FAQs
No, leave them uncovered while baking. This will give the tops of the pork a golden-brown look and crust.
Any side dish will do. Pair this pork recipe with Air Fryer Roasted Potatoes, Roasted Brussels Sprouts with Balsamic Glaze, or Garden Veggie Mason Jar Salad with Homemade Dressing!
Other Holiday Recipes You’ll Enjoy
- Slow Cooker Ham, Potato, Corn & Veggie Chowder
- Christmas Charcuterie Board
- See all our yummy, easy, delicious dinner recipes!
More Dinner Recipes You May Enjoy
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
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Apple and Feta-Stuffed Pork Tenderloin
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Ingredients
- 2 pork tenderloin butterflied
- ½ cup (124 g) apple juice unsweetened
- ½ cup (120 g) Riesling or any sweet white wine
- Sea salt and black pepper to taste
- 1 Tbs olive oil extra virgin
- 2 Gala apples peeled and diced
- 1 red onion thinly sliced
- 1 cup (96 g) white mushrooms sliced
- 2 Tbs rosemary fresh finely chopped
- 1 tsp cinnamon ground
- 1 tsp ground cloves
- ⅓ cup (49 g) dates chopped
- 6 oz (170 g) Feta cheese crumbled
Instructions
- Before Cooking, let pork tenderloin rest at room temperature for at least 30 minutes, but not more than 2 hours.
- Preheat oven to
425 °F (218 °C) 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 pork tenderloin with a meat tenderizing mallet or a rolling pin for meat 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, occasionally stirring, until the apples are soft and mushrooms and onion 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 Feta.
- Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly. Secure the roasts with butcher string or premium 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 roasting 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 roasting 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 butcher string or premium toothpicks. Slice and serve immediately with a drizzle of pan juices. Enjoy!
Notes
Nutrition Information
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