Name: Apple Sage Stuffed Pork Tenderloin
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Ingredients: 3 Tbsp butter; 1 small onion, (diced); 1 celery rib, (diced); 1 small red skinned apple, (cored and diced); 2 cloves garlic, (minced); 1 cup fresh breadcrumbs; 3 Tbsp chopped fresh parsley; 2 Tbsp chopped fresh sage (or 1 Tbsp (15 mL) dried sage (not ground) ); 3/4 tsp salt, (divided); 2 pork tenderloins ((about 1 lb/500g each)); 1/2 tsp pepper, (divided); 2 Tbsp Dijon mustard; 1 small red skinned apple, (very thinly sliced)

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This unique Apple Sage Stuffed Pork Tenderloin is perfect for a Sunday dinner or any holiday meal! Using local apples and pork in this classic combination is winning every time.

Apple Sage Stuffed Pork Tenderloin

This unique roast is perfect for a Sunday dinner or any holiday meal!

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Course: Main Course

Preparation: Grilling

Prep Time: 30 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 35 minutes

Servings:

Author: Emily Richards

Ingredients

3 Tbsp butter
1 small onion, diced
1 celery rib, diced
1 small red skinned apple, cored and diced
2 cloves garlic, minced
1 cup fresh breadcrumbs
3 Tbsp chopped fresh parsley
2 Tbsp chopped fresh sage or 1 Tbsp (15 mL) dried sage (not ground)
3/4 tsp salt, divided
2 pork tenderloins (about 1 lb/500g each)
1/2 tsp pepper, divided
2 Tbsp Dijon mustard
1 small red skinned apple, very thinly sliced

Imperial – Metric

Instructions

In a skillet, melt butter over medium heat. Cook onion, celery, apple and garlic for about 5 minutes or until softened. Remove from heat and stir in breadcrumbs, parsley, sage and 1/4 tsp (1 mL) of the salt; set aside.
Slice each tenderloin halfway through centre and open like a book, making sure not to cut through. Place between parchment paper and pound each tenderloin to about 1/2 inch (1 cm) thick. Sprinkle with 1/4 tsp (1 mL) each of the salt and pepper and spread with half of the mustard.
Place 1 flattened tenderloin over top of 4 pieces of kitchen string (large enough to wrap around both tenderloins). Press stuffing onto tenderloin to cover surface. Top with other flattened tenderloin placing wide end over the thin end of the bottom tenderloin. Sprinkle with remaining salt and pepper. Tuck ends under and press together. Spread mustard all over roast. Top with apple slices across the top. Tie strings around roast and trim any excess. (Make-ahead: this can be covered and refrigerated for up to 1 day.)
Preheat grill to medium heat (around 350 ºF/180 ºC). Turn off one side of the grill and place roast on unlit side. Close lid and grill (keeping the grill temperature around 350 ºF (180 ºC) for about 1 hour or until meat thermometer reaches 155 ºF (68 ºC). Transfer to a cutting board and tent with foil for about 10 minutes. Carefully slice to serve, removing string as you slice.

Video

Notes

Oven Variation: Preheat oven to 400 ºF (200 ºC). Place pork roast in a roasting pan into oven. Turn oven temperature down to 350 ºF (180 ºC) and roast for about 1 hour.

Nutrition Facts

Apple Sage Stuffed Pork Tenderloin

Serving Size

Amount per Serving

Calories

311

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.03

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

110

Sodium

590

Potassium

845

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

224

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.