Apple and Feta Stuffed Pork Tenderloin

by Angela
6 Servings
1 hr 30 min

Pork comes in a few different cuts and each have their own special dishes they work with. This Apple and Feta Stuffed Pork Tenderloin uses the tenderloin cut which is thin and quite small. Learn the difference in these cuts of meat and why it even matters as well as how to make this fall favourite stuffed with apple and feta cheese. Check out how to make it and how to make sure you get the right cut of meat for the dish as well as get ideas on what equipment you need and how to be sure the meat is cooked perfectly.

A tasty way to serve this cut of pork

Looks great on the serving platter!

Slice it open to see all that tasty filling

Apple and Feta Stuffed Pork Tenderloin
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 75 Minutes Total time: 1 hr 30 min
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  • 2–2½ lbs. pork tenderloin, butterflied
  • ½ cup apple juice
  • ½ c. Riesling, or other sweet white wine
  • 1 Tbsp extra virgin olive oil
  • 2 small Gala apples, peeled and diced
  • 1 small red onion, thinly sliced
  • 1 cup white mushrooms, sliced
  • 2 Tbsp fresh rosemary leaves, finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/3 cup dates, chopped
  • 6 oz. Feta cheese, crumbled
  • Kitchen string or toothpicks

Lift the meat out and let it sit at room temperature for 30 minutes before cooking
Preheat the oven to 425F / 220C
Place a sheet of plastic wrap (cling film) on the bench and add the butterflied tenderloins into it. Cover with another sheet. Pound the meat with a meat mallet or rolling pin until it is around 1/3 inch thick, remove the plastic sheets then season with salt and pepper
Heat a large skillet over a medium heat. Add the chopped apples, red onion and mushroom, cooking until soft and the onions slightly brown, usually 8-10 minutes then season
Add the rosemary, cinnamon and cloves and cook for another 1-2 minutes. Remove from the heat and mix in the chopped dates and Feta cheese
Spread the mixture onto the pork and roll up tightly then secure with kitchen string or toothpicks
Move to a roasting dish and with a pastry brush, coat the outside of each piece with the wine mixture and pour half of the remaining mix in the pan. Place in the pre-heated oven
Baste the pork with the rest of the wine mixture every 10-15 minutes until cooked. Check after 50 minutes and look for a temperature of 145F / 63C in the centre
Remove from the oven and cover loosely with aluminium foil. Leave to rest for 10-15 minutes before removing the string or toothpicks and serving, drizzled with the pan juices
  • When it comes to cooking time, there are a few factors. The thickness of the meat will factor into how long you need to cook it. It is definitely a good idea to have a temperature probe for this kind of dish to make sure it is the right temperature and cooked thoroughly before serving. Check after 50 minutes and cook further based on the meat’s temperature.
  • Another little tip is the wine used in the recipe – Riesling. If you haven’t encountered it before, it is usually a semi-sweet or sweet wine, occasionally dry. If you get a German Riesling, which is one of the common ones, it has an apple note to it which is why it is perfect for this recipe.
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