Fruit Stuffed Pork Tenderloin

Elevate your dinner table with this Fruit Stuffed Pork Tenderloin, a show-stopping centerpiece that's bursting with flavor. Juicy pork tenderloins are butterflied and packed with a sweet and savory filling of tender dried apricots, cranberries, golden raisins, and diced apples, all brought to life with toasted walnuts, aromatic rosemary, and a hint of breadcrumbs for texture. The tenderloins are rolled, seared to golden perfection, and roasted in the oven to ensure succulent results every time. Perfect for holiday gatherings or an elegant weeknight meal, this dish combines the richness of pork with the natural sweetness of fruit for a harmonious, gourmet creation. Serve in medallions for a stunning presentation that’s as delicious as it is beautiful! Keywords: fruit stuffed pork tenderloin, stuffed pork recipe, holiday dinner ideas, pork tenderloin with dried fruit.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pieces (about 1 lb each) pork tenderloin
• 1 cup dried apricots
• 0.5 cup dried cranberries
• 0.5 cup golden raisins
• 1 medium, peeled and diced apple
• 0.5 cup, finely chopped onion
• 0.5 cup, chopped walnuts
• 2 tablespoons butter
• 0.5 cup breadcrumbs
• 0.25 cup chicken broth
• 1 teaspoon, finely chopped fresh rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 4 pieces, approximately 12 inches each kitchen twine

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.

Step 3

Stir in the diced apple, dried apricots, dried cranberries, and golden raisins. Cook for 2-3 minutes until the fruits start to soften.

Step 4

Add the walnuts, breadcrumbs, chicken broth, and rosemary to the skillet. Stir well to combine and cook for another 1-2 minutes until the mixture comes together. Remove from heat and set aside.

Step 5

On a clean cutting board, butterfly each pork tenderloin by slicing it lengthwise down the middle, being careful not to cut all the way through. Open the tenderloin like a book and place it between two sheets of plastic wrap.

Step 6

Using a meat mallet or rolling pin, pound the tenderloin to an even thickness, about 1/2 inch thick.

Step 7

Season both sides of the tenderloin with salt and black pepper.

Step 8

Spread an even layer of the fruit stuffing mixture onto each tenderloin, leaving about 1/2 inch of space around the edges.

Step 9

Carefully roll each tenderloin tightly lengthwise, like a jelly roll. Secure the rolls with kitchen twine, tying knots at approximately 2-inch intervals.

Step 10

Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed tenderloins on all sides until browned, about 2-3 minutes per side.

Step 11

Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Step 12

Remove the skillet from the oven and let the pork rest for 10 minutes. Carefully cut and remove the kitchen twine.

Step 13

Slice the tenderloins into medallions and serve warm, garnished with additional rosemary, if desired.

Nutrition Facts

Serving size	1596.3 grams (1596.3g)

Amount per serving	% Daily Value*
Calories	2884

Total Fat 121.90g	156%
Saturated Fat 31.60g	158%
Polyunsaturated Fat 36.20g
Cholesterol 683mg	228%
Sodium 5773mg	251%
Total Carbohydrate 213.00g	77%
Dietary Fiber 23.60g	84%
Total Sugars 162.50g
Protein 240.50g	481%

Vitamin D 77IU	385%
Calcium 256mg	20%
Iron 16mg	90%
Potassium 6366mg	135%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 33.0%

Carbs: 29.3%