Fruited Stuffed Pork Tenderloin

This easy and delicious recipe is the perfect early Autumn meal. The tenderloin is moist and delicious with a subtle combination of sweet and salty. A stuffing mix of sauteed diced apples, celery, onion and Craisins create a satisfying meal. Serve with a light spinach or arugula salad.

Yield: 4 servings
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  • 1.5 pound(s) Pork Tenderloin trimmed of fat
  • 1.5 cup(s) chicken broth
  • 2 cup(s) apple juice divided
  • 1 cup(s) Craisins
  • 3 Granny Smith Apples peeled and chopped
  • 2 tablespoon(s) Butter
  • 1 Sweet yellow onion chopped
  • 4 stalk(s) celery chopped
  • 2 cup(s) bread crumbs
  • 1 tablespoon(s) corn starch


  1. Step 1.Heat 1 cup chicken broth & 1 cup apple juice in saucepan, adding Craisins to soak. In a separate pan, melt butter and saute apples 5 min. Add onion andcelery stalks and continue to saute on medium low. As butter absorbs, add apple juice 1 T at a time.

  2. Step 2. Using a slotted spoon, transfer Craisins to sauteing apple mixture, reserving broth. Season mixture with salt and pepper.

  3. Step 3. Flatten Tenderloin with a mallet. Sprinkle with salt and pepper.

  4. Step 4. Saute Tenderloin for 3-4 min on each side, then place in a 13x9" baking pan coated with cooking spray. Mix 3/4 cup of bread crumbs and 2 T apple juice to apple mixture. Spread evenly on tenderloin and fasten with toothpicks.

  5. Step 5. Bake at 375 for 20-25 min. Meanwhile, heat reserved broth/juice mix; add 1 T cornstarch to thicken.

  6. Step 6. Pour broth over Tenderloin and let rest for 5-10 minutes. Slice and serve.
October 2012

This recipe is a personal recipe added by jaguar28 and has not been tested or endorsed by MyRecipes.

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