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    You are in: Home / Recipes / Apple & Leek Stuffed Pork Tenderloin from Eating Well Recipe
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    Apple & Leek Stuffed Pork Tenderloin from Eating Well

    Apple & Leek Stuffed Pork Tenderloin from Eating Well. Photo by ForeverMama

    1/1 Photo of Apple & Leek Stuffed Pork Tenderloin from Eating Well

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr 10 mins

    0 mins

    MoreWithLessMom's Note:

    Stuff pork tenderloin with apple and leek to take it from ordinary to elegant. Our easy method of tying the roast together keeps the filling inside while you brown and roast it. We use applejack, brandy made from apple cider, for depth of flavor in the pan sauce, but you can use 1/2 cup cider if you prefer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F.
    2. 2
      Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
    3. 3
      To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
    4. 4
      Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
    5. 5
      Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.
    6. 6
      Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.

    Browse Our Top Pork Loins Recipes

    Ratings & Reviews:

    • on April 14, 2013

      45

      Nice recipe and elegant dish and the best part is that the pork came out super moist. Great on the calories and the family enjoyed it. I did need to correct the sauce as it was a bit sweet and a little strong on the apple tartness taste. I added a bit of water, splash of white wine and added some cream to cut the cidery taste, other than that it is a nice recipe. Thank you MoreWithLessMom for sharing. Played it for PAC 2013 Spring Safari.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Apple & Leek Stuffed Pork Tenderloin from Eating Well

    Serving Size: 1 (316 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.5
     
    Calories from Fat 109
    42%
    Total Fat 12.1 g
    18%
    Saturated Fat 2.4 g
    12%
    Cholesterol 73.7 mg
    24%
    Sodium 545.7 mg
    22%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 1.7 g
    7%
    Sugars 5.6 g
    22%
    Protein 24.1 g
    48%

    The following items or measurements are not included:

    fresh thyme

    Applejack

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