Print

Stuffed Pork Tenderloin Recipe

Print Recipe

★★★★★

5 from 105 reviews

This Stuffed Pork Tenderloin recipe combines tender pork with a flavorful apple and bacon stuffing, enhanced by aromatic herbs and spices. Seared to perfection and roasted in the oven, it’s finished with a rich bourbon apple gravy that brings a delicious balance of savory, sweet, and smoky flavors – perfect for family dinners or special occasions.

Ingredients

Scale

Main 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

Rub Ingredients

  • 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

Gravy Ingredients

  • 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

  1. Make the stuffing: Heat a large oven-safe skillet over medium-low heat, add diced bacon and cook until crisp. Remove bacon and set aside. In the same skillet, cook diced onion, apple, minced garlic, salt, and pepper stirring frequently for 3-5 minutes until softened. Stir in fresh sage, rosemary, and thyme. Remove the mixture to the plate with bacon and set aside.
  2. Prepare the tenderloin: On a cutting board, carefully slice the pork tenderloin horizontally almost through to create a flat piece about 1/2 inch thick when pounded. Cover with plastic wrap and pound with a meat mallet until evenly thin. Remove plastic wrap and spread stuffing evenly over the surface of the meat, leaving a small border.
  3. Roll and secure: Roll the tenderloin tightly into a log shape from a long edge, pushing stuffing back inside as needed. Secure the ends with several toothpicks all pointing the same way, noting the number used for removal after cooking.
  4. Make the rub: Combine brown sugar, smoked paprika, garlic powder, black pepper, onion powder, dried thyme, and ground cumin in a small bowl. Rub this mixture evenly over the entire surface of the tenderloin, avoiding the toothpicks.
  5. Sear and roast: Preheat oven to 400°F. Heat olive oil in the same cast iron skillet over medium-high heat. When hot, sear the tenderloin, toothpick side down, for 1-2 minutes per side until golden brown. Transfer skillet to the oven and roast for about 20 minutes or until an instant-read thermometer registers 140-145°F.
  6. Rest the meat: Remove tenderloin from the oven and transfer to a cutting board. Let rest for 10 minutes to allow juices to redistribute.
  7. Make the gravy: Place skillet back on stovetop over medium to medium-high heat. Drain excess fat leaving 1/4 to 1/3 cup drippings. Add bourbon and scrape browned bits from the pan. Stir in chicken broth, apple cider, Dijon mustard, salt, pepper, and onion powder. Bring to a low boil. Whisk cold water and cornstarch in a small bowl and gradually add to the pan, whisking continuously. Reduce heat and simmer until gravy thickens. Remove from heat and whisk in cold butter until melted and glossy.
  8. Serve: Slice the pork tenderloin into 1/2 to 3/4 inch rounds. Drizzle with the bourbon apple gravy and serve remaining gravy on the side.

Notes

  • Removing the silver skin from the pork tenderloin ensures tenderness.
  • Use any sweet apple variety for the stuffing depending on your preference.
  • Make sure to note the number of toothpicks used so you can remove them all after cooking.
  • Adjust gravy thickness by adding more or less cornstarch slurry.
  • Allow the meat to rest before slicing for juicy results.
  • Skillet should be cast iron or oven-safe for searing and roasting the tenderloin.
  • Leftover gravy can be refrigerated and reheated for another meal.

Keywords: stuffed pork tenderloin, bourbon apple gravy, roasted pork, pork recipes, apple stuffing, fall recipes

Find it online: https://biteandenjoy.com/stuffed-pork-tenderloin-recipe/