Easter Dinner Recipe: Stuffed Pork Tenderloin


If you still hadn’t decided what to make for your entree on Easter, look no farther. This stuffed pork tenderloin recipe is delicious and will vanish off the platter quickly! It needs a little time to prep – less than an hour – but the prep work can be done the night before and the loin stored in the fridge until you are ready to cook it.

Stuffed Pork Tenderloin

Stuffing Ingredients:

1 Granny Smith apple, cored, unpeeled and chopped

1 1/2 c apple cider

3/4 c raisins

2 tbsp brown sugar

1 tsp dry mustard

1/4 tsp ground ginger

1 3/4 cups herbed stuffing

1/2 c chopped pecans

In a saucepan, combine apples, cider, raisins, sugar, mustard and ginger. Cook for five minutes or until the apples start to get soft. Stir in stuffing and pecans. Set aside.

Tenderloin Ingredients:

1 3 pound boneless pork tenderloin

1 12 tsp salt

1 tsp minced garlic

1 tsp onion powder

1 tsp black pepper

To prepare the loin, place it on a cutting board or large, cleaned surface. Cut it lengthwise on one side, but not all the way through. Butterfly the meat so that it lays flat and you can pour the stuffing in.

With the cut side open, sprinkle 1 tsp of salt, 1 tsp garlic and 1/2 tsp pepper and 1/2 tsp onion powder over it. Spoon the stuffing mix over the top until it is level.

Take one side of the loin and roll it up. Tie it closed with kitchen string every few inches so it stays closed.

Place the tenderloin in a greased dish at 375 degrees. Bake for 70 – 80 minutes, or until the internal temperature is 155 degrees. Remove from the oven and let stand for 15 minutes before slicing.

While the tenderloin is cooling, prepare the Cider Sauce to drizzle over the top.

Cider Sauce Ingredients:

2 tbsp brown sugar

2 tbsp corn starch

1/4 tsp dry mustard

1 c chicken stock

1 c apple cider

3 tbsp apple cider vinegar

1/2 c apple jelly

In a saucepan, combine sugar, cornstarch and mustard. Stir well. Slowly, add broth, cider and vinegar while stirring to prevent lumps. Cook over medium heat until the mixture is hot. Add jelly and bring it to a boil. Cook for one more minute until it thickens. Remove from heat.

Slice the tenderloin in to one inch thick slices. Drizzle the Cider Sauce over it and enjoy!


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