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Recipe for apple stuffed pork tenderloin for Christmas Holiday entertaining.

Feta and Apple Stuffed Pork Tenderloin

This incredibly flavorful stuffed pork tenderloin makes an elegant main course for
any holiday gathering.



Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6

Ingredients

  • 2–2½




    lbs.




    pork tenderloin



    butterflied




  • ½



    cup unsweetened apple juice



  • ½



    cup Riesling wine



    or other sweet white wine





  • 1 pinch Sea salt



    to taste
  • 1 pinch Black Pepper



    to taste
  • 1 tbsp. extra virgin olive oil



  • 2



    small Gala apples



    peeled and diced



  • 1 small red onion



    thinly sliced





  • 1 cup white mushrooms



    sliced



  • 2 tbsp. fresh rosemary leaves



    finely chopped



  • 1 tsp. ground cinnamon



  • 1 tsp. ground cloves



  • cup dates



    chopped





  • 6 oz. Feta cheese



    crumbled



Instructions



  1. 1.    Let pork tenderloin rest at room temperature for at
    least 30 minutes, but not more than 2 hours, before cooking.







  2. Preheat oven to 425°F. Combine apple juice and white wine in a small bowl and season
    with salt and black pepper, to taste. Set aside. 



  3. Place a sheet of plastic wrap on a clean, dry work surface. Add the butterflied
    tenderloins on top of the plastic and cover with a second sheet of plastic
    wrap. Pound the meat with a meat mallet or rolling pin until it is
    approximately 1/3” thick throughout. Season lightly with salt and black pepper.





  4. Heat olive oil in a large skillet over medium heat. Add
    chopped apples, red onion, and mushrooms. Cook, stirring occasionally, until
    the apples are soft and mushrooms and onion are browned, approximately 8-10
    minutes. Season with salt and black pepper, to taste.







  5. Add rosemary, cinnamon, and cloves to the skillet and cook for another minute or
    two, or until the spices become fragrant. Remove from heat and stir in the
    chopped dates and crumbled Feta.



  6. Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly.
    Secure the roasts with kitchen string or toothpicks.



  7. Carefully transfer the tenderloins to a large roasting pan. Using a pastry brush, coat the
    outside of each roast with the apple cider/wine mixture, then pour half of the
    remaining liquid into the pan. Sprinkle roasts lightly with salt and black pepper,
    if desired, before placing the pan into the pre-heated oven. 





  8. Baste the pork with the remaining apple cider mixture every
    10-15 minutes while it cooks. Check for doneness after 50 minutes and continue
    cooking until an instant read thermometer inserted into the center of the pork reads
    just below 145°F. (Temperature will increase while the meat rests).







  9. Remove from oven and cover pan loosely with aluminum foil. Let rest for 10-15 minutes
    before removing the kitchen string or toothpicks. Slice and serve immediately
    with a drizzle of pan juices. Enjoy!



Recipe Notes

Will also need:
Kitchen string or toothpicks

Tip: Total cooking time will vary based on a number of factors, including individual oven temperatures, thickness of the roasts, and the starting internal temperature of the meat. Check temperature after 50 minutes and adjust final cooking time accordingly.