Apple Stuffed Tenderloin With Cinnamon Raisin Sauce

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Ingredients Nutrition


  • 1 12 lbs pork tenderloin, trimmed of all visible fat
  • 2 medium oranges
  • 1 medium apple, cored,chopped
  • 2 tablespoons finely chopped onions
  • 23 cup fine dry breadcrumb

  • 1 cup unsweetened apple juice
  • 1 tablespoon cornstarch
  • 14 teaspoon ground cinnamon
  • 14 cup raisins


  1. Preheat the oven to 425 degrees.
  2. Cut a pocket in the side of the tenderloin by cutting a lengthwise slit from one side to almost the other side and stopping about 1/2 inch from each of the tapered ends.
  3. Set the tenderloin aside.
  4. Finely shred the peel from the oranges and set aside.
  5. Then squeeze 3 tablespoons of juice from the oranges.
  6. In a medium bowl, combine the orange juice and apples.
  7. Set the apple mixture aside.
  8. Spray an unheated small skillet with no-stick spray.
  9. Add the onions.
  10. Cook and stir over medium heat until tender.
  11. Then add the onions and bread crumbs to the apple mixture.
  12. Toss until combined.
  13. Spoon the bread mixture into the pocket of the tenderloin.
  14. Securely close the pocket with wooden toothpicks.
  15. Place the tenderloin on a rack in a shallow roasting pan.
  16. Insert a meat thermometer into the meat portion only.
  17. Bake for 25 to 30 minutes or until the thermometer registers 160 degrees.
  18. Let stand about 5 minutes before slicing.
  19. To make the sauce: In a small saucepan, use a wire whisk to stir together 2 tablespoons of the apple juice and the cornstarch.
  20. Then stir in the remaining apple juice.
  21. Cook and stir over medium heat until boiling.
  22. Stir in the reserved orange peel and cinnamon.
  23. Add the raisins and cook for 5 minutes, stirring occasionally.
  24. To serve, slice the tenderloin.
  25. Spoon the sauce over the slices.
Most Helpful

Easy to make. However, I couldn't get a good-sized pocket cut in my chops, so I just butterflied and spread the mixture on top. I sed fresh pureed granny smiths I had in my fridge (that I needed to get rid of) in place of the chopped apples. I also used the fresh juice extracted for the apple juice. I didn't have oranges, so I used lemons. For the breadcrumbs, I used 2-3 toasted slices of low-cal whole-wheat bread grinded in my CuisinArt. We liked the sauce and served it over brown rice. I gave this *** because the flavor seemed to lack something. It seemed fairly bland. Perhaps it was from the lemon/orange substitution (or because I enjoy BIG, pronounced flavors)

nomnom May 23, 2003