Apple-Stuffed Pork Roast

Photo: psfreeman

Healthy and pretty entree. From Melissa Holtz: Covington, Kentucky. Serving Accompaniments: Marinated Broccoli, No-Fuss Rolls and Spectacular Strawberry Dessert. Recipe published in Cooking for 2 Winter 2006.

Yield: 2 servings
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  • 1 pork tenderloin (3/4 pound)
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 1/2 cup(s) chopped peeled tart apple
  • 1/4 cup(s) soft bread crumbs
  • 2 tablespoon(s) chopped celery
  • 1 tablespoon(s) chopped green onion
  • 1 tablespoon(s) raisins, optional
  • 1 tablespoon(s) chopped walnuts
  • 1 dash(es) ground nutmeg
  • 2 tablespoon(s) unsweetened apple juice, divided
  • Sauce:
  • 2 teaspoon(s) cornstarch
  • 1/8 teaspoon(s) ground cinnamon
  • 1/2 cup(s) unsweetened apple juice


  1. • Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom; open so meat lies flat. Cover with plastic wrap; flatten to 1/2-in. thickness. Remove wrap; sprinkle meat with salt and pepper.
  2. • In a small bowl, combine the apple, bread crumbs, celery, onion, raisins, walnuts and nutmeg. Sprinkle with 1 tablespoon apple juice; toss to coat. Spoon over pork. Roll up jelly-roll style, starting at a long side; tie with kitchen string and secure ends with toothpicks.
  3. • Place on a rack in a shallow roasting pan coated with cooking spray. Drizzle with 1-1/2 teaspoons apple juice. Bake, uncovered, at 375° for 30 minutes. Brush with remaining apple juice. Bake 20-25 minutes longer or until meat juices run clear and a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
  4. • Meanwhile, in a small saucepan, combine cornstarch and cinnamon. Gradually whisk in apple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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