Cassie’s Ruminations

Roasted Pork Tenderloin Stuffed with Honeyed Apples

This is another great recipe inspired by Fine Cooking. Pork and apples are a time honored combination, especially for fall, and this version is quite good. I’m not much of a fan of scallions (the whole not cooked to death onion = migraine thing 😛 ), so I used parsley instead, but I think I used too much. I made a few other modifications based on our tastes and what I had around too. I served this with some steamed broccoli and cauliflower.

Roasted Pork Tenderloin Stuffed with Honeyed Apples
Serves 6

2 baking apples (I used honeycrisp, but granny smith, golden delicious, or any other firm baking apple will work)
1/4 cup chopped flat leaf parsley
3 tbsp honey
1 tsp kosher salt
1/2 tsp black pepper
1/8 tsp garlic powder
1/8 tsp onion powder
1/2 tsp dried thyme leaves
2 pork tenderloins, about 2 lb total weight
1 tbsp olive oil
kosher salt and black pepper

Preheat the oven to 375 degrees F.

Peel, core, and chop the apples into 1/4 inch pieces and place them in a mixing bowl. Add the honey, salt, pepper, garlic powder, onion powder, and thyme, and toss to coat well.

Rub the tenderloins with olive oil and generously season with salt and pepper. Cut a lengthwise pocket in each one and divide the apple mixture evenly between the two. Close up the pockets and secure with butchers twine or some toothpicks. Place the tenderloins on a rimmed baking sheet and cook for 35-40 minutes or until the internal temperature of the pork reaches 150 degrees F. Remove from the oven and let rest for 10 minutes before serving.