Introduction

This stuffed pork tenderloin recipe combines tender, juicy pork with a savory apple and herb filling, finished with a rich bourbon gravy. It’s an elegant yet approachable dish perfect for special dinners or weekend meals.

The image shows sliced rolled turkey breast with a golden-brown outer skin and juicy, tender light pink interior. Inside each slice, there is a stuffing layer made of diced light yellow potatoes, caramelized onions, and small bits of browned nuts or sausage, giving a textured and colorful filling. The slices are placed on a white plate with some green garnish visible at the bottom edge, all set on a white marbled surface. The focus is close up, capturing the moist textures and the contrast between the cooked skin, soft meat, and chunky stuffing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb pork tenderloin (silver skin removed)
2 Tbsp olive oil
2 slices bacon (diced)
2 small to medium Gala apples (peeled, cored, and diced)
1 small yellow onion (diced)
2 cloves garlic (minced)
1/2 tsp kosher salt
1/4 tsp black pepper
1 Tbsp chopped fresh sage
1 1/2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 1/2 Tbsp packed light brown sugar
1 1/2 tsp smoked paprika
3/4 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp ground cumin
1/4 – 1/3 cup pan drippings (from cooking the pork)
1/3 cup bourbon
1 cup reduced sodium chicken broth or stock
2/3 cup apple cider
2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 cup cold water
2 Tbsp cornstarch
1 Tbsp cold unsalted butter

Instructions

Make the stuffing: Heat a large oven-safe skillet over medium-low heat. Add the diced bacon and cook until crisp. Remove with a slotted spoon and place on paper towels to drain. In the same skillet, add diced onion, apple, garlic, kosher salt, and black pepper. Cook, stirring often, for 3-5 minutes until softened. Stir in fresh sage, rosemary, and thyme. Remove the mixture to the plate with the bacon. Wipe out the skillet and set aside.
Prepare the tenderloin: Place the pork tenderloin on a cutting board. Using a sharp knife held parallel to the board, carefully slice lengthwise, stopping about 1/2 inch from the opposite edge. Open the tenderloin like a book and cover with plastic wrap or wax paper. Pound with a meat mallet until about 1/2 inch thick. Remove the wrap and spread the stuffing mixture evenly over the surface, leaving a small border all around.
Roll and secure: Starting at a long edge, tightly roll the tenderloin into a log, pushing any stuffing back in that falls out. Secure the ends with several toothpicks, keeping them aligned and taking note of how many you used for removal later.
Make the rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, black pepper, onion powder, dried thyme, and ground cumin. Rub the mixture evenly over the pork, being careful around the toothpicks.
Sear and roast: Preheat the oven to 400°F. Heat 2 Tbsp olive oil in the reserved cast iron skillet over medium-high heat. When hot, add the pork, toothpick side down, and sear for 1-2 minutes per side until golden brown. Transfer the skillet to the oven and roast for about 20 minutes, or until an instant-read thermometer reaches 140-145°F.
Make the gravy: Remove the pork to a cutting board and let rest for 10 minutes. Return the skillet to the stovetop over medium to medium-high heat. Drain excess fat if necessary, leaving 1/4 to 1/3 cup pan drippings. Add bourbon and scrape the pan to loosen browned bits. Stir in chicken broth, apple cider, Dijon mustard, kosher salt, black pepper, and onion powder. Bring to a low boil.
Thicken the gravy: In a small bowl, whisk together cold water and cornstarch until smooth. Slowly add this mixture to the boiling liquid, whisking constantly. Reduce heat to medium-low and simmer, stirring often, until thickened. Remove from heat and whisk in cold butter until melted.
Serve: Slice the tenderloin into 1/2 to 3/4 inch rings. Drizzle with the bourbon gravy and serve with extra gravy on the side.

Tips & Variations

Use your favorite apple variety – Fuji or Honeycrisp add a sweeter contrast, while Granny Smith offers a tangy bite.
Substitute fresh herbs with 1 tsp each of dried sage, rosemary, and thyme if fresh is unavailable.
For a non-alcoholic gravy, replace bourbon with additional chicken stock and a splash of apple cider vinegar.
Remove toothpicks carefully after cooking to avoid biting into them when serving.
Letting the pork rest after roasting allows juices to redistribute for a juicier slice.

Storage

Store leftover stuffed pork tenderloin in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to prevent drying. The gravy can be refrigerated separately and reheated on the stove, adding a splash of water or broth if needed to loosen it.

How to Serve

A rolled meat dish sliced to show three layers: the outer dark brown crispy crust with a seasoned texture, a thick middle layer of moist, light pink cooked meat, and an inner filling with mixed chunky pieces of pale cooked apples, onions, and small dark bits likely nuts or herbs. The slices are arranged on a white plate with fresh green herbs underneath, and a sauce with oil and small bits is pooled beside the slices. The background is a white marbled surface, slightly blurred, with a red object and greenery visible in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can prepare the apple and bacon stuffing a day ahead and refrigerate it. Bring it to room temperature before spreading on the pork.

How can I tell when the pork is fully cooked?

Use an instant-read thermometer. The pork is perfectly cooked at 140-145°F. Let it rest before slicing to allow carryover cooking and juices to settle.