Fruit Stuffed Pork Tenderloin
Elevate your dinner table with this Fruit Stuffed Pork Tenderloin, a show-stopping centerpiece that's bursting with flavor. Juicy pork tenderloins are butterflied and packed with a sweet and savory filling of tender dried apricots, cranberries, golden raisins, and diced apples, all brought to life with toasted walnuts, aromatic rosemary, and a hint of breadcrumbs for texture. The tenderloins are rolled, seared to golden perfection, and roasted in the oven to ensure succulent results every time. Perfect for holiday gatherings or an elegant weeknight meal, this dish combines the richness of pork with the natural sweetness of fruit for a harmonious, gourmet creation. Serve in medallions for a stunning presentation that’s as delicious as it is beautiful! Keywords: fruit stuffed pork tenderloin, stuffed pork recipe, holiday dinner ideas, pork tenderloin with dried fruit.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces (about 1 lb each) pork tenderloin
- 1 cup dried apricots
- 0.5 cup dried cranberries
- 0.5 cup golden raisins
- 1 medium, peeled and diced apple
- 0.5 cup, finely chopped onion
- 0.5 cup, chopped walnuts
- 2 tablespoons butter
- 0.5 cup breadcrumbs
- 0.25 cup chicken broth
- 1 teaspoon, finely chopped fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces, approximately 12 inches each kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
Stir in the diced apple, dried apricots, dried cranberries, and golden raisins. Cook for 2-3 minutes until the fruits start to soften.
Add the walnuts, breadcrumbs, chicken broth, and rosemary to the skillet. Stir well to combine and cook for another 1-2 minutes until the mixture comes together. Remove from heat and set aside.
On a clean cutting board, butterfly each pork tenderloin by slicing it lengthwise down the middle, being careful not to cut all the way through. Open the tenderloin like a book and place it between two sheets of plastic wrap.
Using a meat mallet or rolling pin, pound the tenderloin to an even thickness, about 1/2 inch thick.
Season both sides of the tenderloin with salt and black pepper.
Spread an even layer of the fruit stuffing mixture onto each tenderloin, leaving about 1/2 inch of space around the edges.
Carefully roll each tenderloin tightly lengthwise, like a jelly roll. Secure the rolls with kitchen twine, tying knots at approximately 2-inch intervals.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed tenderloins on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 10 minutes. Carefully cut and remove the kitchen twine.
Slice the tenderloins into medallions and serve warm, garnished with additional rosemary, if desired.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 52.4 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1834 mg | 39% | |
*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.
