Apple Stuffed Tenderloin With Cinnamon Raisin Sauce

photo by a user photo by a user
Ready In:
1hr 5mins



  • 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


  • Preheat the oven to 425 degrees.
  • 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.
  • Set the tenderloin aside.
  • Finely shred the peel from the oranges and set aside.
  • Then squeeze 3 tablespoons of juice from the oranges.
  • In a medium bowl, combine the orange juice and apples.
  • Set the apple mixture aside.
  • Spray an unheated small skillet with no-stick spray.
  • Add the onions.
  • Cook and stir over medium heat until tender.
  • Then add the onions and bread crumbs to the apple mixture.
  • Toss until combined.
  • Spoon the bread mixture into the pocket of the tenderloin.
  • Securely close the pocket with wooden toothpicks.
  • Place the tenderloin on a rack in a shallow roasting pan.
  • Insert a meat thermometer into the meat portion only.
  • Bake for 25 to 30 minutes or until the thermometer registers 160 degrees.
  • Let stand about 5 minutes before slicing.
  • To make the sauce: In a small saucepan, use a wire whisk to stir together 2 tablespoons of the apple juice and the cornstarch.
  • Then stir in the remaining apple juice.
  • Cook and stir over medium heat until boiling.
  • Stir in the reserved orange peel and cinnamon.
  • Add the raisins and cook for 5 minutes, stirring occasionally.
  • To serve, slice the tenderloin.
  • Spoon the sauce over the slices.

Questions & Replies

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  1. 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)



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