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Stuffed Pork Tenderloin


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  • 1/3 cup apple jelly
  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons oil
  • 1/2 teaspoon ginger
  • 2 each pork tenderloin, total one pound
  • 1/2 cup chopped tart apples
  • 1/2 cup soft bread crumbs
  • 2 tablespoons finely chopped celery
  • 2 tablespoons chopped pecans
  • 1/2 cup apple juice


Servings 2


Step 1

IN a saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4 1/2 teaspoons.

SLICE each tenderloin lenghtwise to within 1/2 inch of the bottom. Place in a large resealable bag. Add remaining jelly mixture. Seal and refrigerate 4 hours or overnight.

PLACE meat in a square baking dish; discard marinade.

IN a bowl, combine apple, bread crumbs, celery, pecans, and reserved jelly mixture. Spoon apple mixture down the center of the tenderloins; secure with toothpicks. Drizzle with apple juice.

COVER and bake at 375 for 30 minutes. Uncover and bake 10 minutes longer or until a meat thermometer reads 160. Discard toothpicks and let stand 10 minutes before slicing.


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