Apple Stuffed Tenderloin with Cinnamon Raisin Sauce
Elevate your dinner table with the exquisite flavors of Apple Stuffed Tenderloin with Cinnamon Raisin Sauce—a dish that balances savory and sweet with delectable finesse. Succulent pork tenderloins are butterflied and filled with a warm, spiced apple stuffing made with breadcrumbs, cinnamon, and nutmeg, then seared to golden perfection and roasted to tender, juicy doneness. The crowning touch is a rich, velvety sauce crafted from chicken stock, heavy cream, honey, and plump raisins, simmered into a luxurious reduction infused with cinnamon. Perfect for special occasions or an indulgent weeknight treat, this dish pairs beautifully with seasonal vegetables or creamy mashed potatoes. Serve with a drizzle of sauce and a sprinkle of fresh parsley for a truly show-stopping meal! Keywords: apple stuffed tenderloin, cinnamon raisin sauce, pork dinner recipe, roast pork tenderloin, sweet and savory pork.
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Recipe Information
Ingredients
- 2 pieces (approximately 1 lb each) pork tenderloin
- 2 medium (peeled, cored, and diced) apple
- 0.5 cup breadcrumbs
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon (divided) salt
- 0.5 teaspoon (divided) black pepper
- 2 tablespoons olive oil
- 1 cup chicken stock
- 0.5 cup heavy cream
- 0.5 cup raisins
- 2 tablespoons honey
- 1 tablespoon (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the diced apples, 0.5 teaspoon of ground cinnamon, nutmeg, and 0.25 teaspoon of salt. Cook for 5 minutes until the apples soften slightly.
Remove the skillet from heat and mix in the breadcrumbs. Set the apple stuffing aside to cool.
Using a sharp knife, butterfly each pork tenderloin by cutting lengthwise down the center without cutting all the way through, then open the tenderloin like a book. Cover with plastic wrap and pound gently with a meat mallet to flatten slightly.
Spread an even layer of the apple stuffing onto one side of each butterflied tenderloin. Fold the other side over the filling and secure the edges using kitchen twine or toothpicks.
Season the outside of the stuffed tenderloins with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the tenderloins for 2-3 minutes per side until golden brown.
Transfer the skillet with the seared tenderloins to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
While the tenderloins are roasting, prepare the cinnamon raisin sauce. In a medium saucepan, combine the chicken stock, heavy cream, raisins, honey, and the remaining 0.5 teaspoon of cinnamon. Bring to a simmer over medium heat and let the sauce reduce by half, about 10 minutes.
Remove the skillet with the roasted tenderloins from the oven. Allow the meat to rest for 5-7 minutes before slicing.
Serve the tenderloins with the warm cinnamon raisin sauce drizzled on top. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 6476 mg | 282% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 135.5 g | ||
| Protein | 247.7 g | 495% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 216 mg | 17% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5252 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
