Fall in Michigan means apples. People flock to the many orchards to pick apples, buy apple pies, apple cider and other apple treats. My personal favorite sweet treat during apples season is caramel apples with nuts. But another fall favorite in my house is Bam’s Apple and Onion Stuffed Pork Tenderloin. And there are only 5 ingredients!
The tenderloin is probably our favorite cut of pork. It’s tender, juicy, and there are so many ways to make it. But with the cooling weather and apple season going strong the only choice for dinner tonight was apple and onion stuffed! If you’ve never had apples and onions together you’re really missing something.
This recipe has only 5 ingredients which is one of the reasons I love it!
I preheat the oven to 400 degrees.
Then I dice a medium onion and half a Granny Smith apple which I’ve peeled.
I make a package of pork flavored stuffing mix per the box instructions except I substitute 1/2 cup of apple juice for 1/2 cup of the water called for.
While the stuffing is finishing I saute the onions and apples for about 2 minutes; just enough to soften them a bit.
When the stuffing is done I mix in the apples and onions.
Next I butterfly the pork tenderloin by cutting deeply through it lengthwise but not all the way through.
I pat the stuffing mixture on to one side of the pork tenderloin. The entire stuffing mixture won’t fit into the tenderloin but I serve the rest as a side dish.
I insert a few toothpicks to keep the stuffing mix from falling out when I handle the pork.
I place the tenderloin on a rack in a roasting pan and pour a cup of apple juice in the bottom of the pan. The pork will roast for about 40 minutes or until the internal temperature is 145 degrees (for medium rare).
The pork will rest for about 10 minutes before carving.
Add a vegetable and you have a tender, juicy dinner that tastes like fall!
Bam’s Apple and Onion Stuffed Pork Tenderloin
- 1 – 1 1/2 lb. pork tenderloin
- 1 packet pork flavor stuffing mix (I used Stove Top)
- 1/2 Granny Smith apple, peeled and diced
- 1 medium onion, diced
- 1 1/2 cup apple juice, divided
- Preheat oven to 400 degrees.
- Allow tenderloin to come to room temperature
- Make stuffing per package instructions except replace 1/2 cup water called for with 1/2 cup apple juice.
- Sauté the onions and the apples for 2 minutes to soften them slightly.
- Add onions and apples to stuffing and stir to combine.
- Butterfly tenderloin by making a deep cut down the length but do not cut all the way through the meat.
- Place stuffing mixture on one side of the butterflied pork patting down slightly. Do not try to over-stuff the tenderloin. The additional stuffing mixture will be served on the side.
- Push toothpicks through the pork and stuffing mixture to hold the edges together.
- Place stuffed tenderloin on rack in roasting pan and pour 1 cup of apple juice in the bottom of the pan.
- Roast at 400 degrees for approximately 40 minutes or until internal temperature reaches 145 degrees (for medium rare).
- Allow pork tenderloin to rest for 10 minutes before carving.