Picture this: tender slices of succulent pork tenderloin, stuffed to the brim with a tantalizing blend of sweet, juicy apples and creamy, tangy feta cheese. It's a flavor combination that dances on your taste buds – the hearty, savory notes of the pork perfectly complemented by the bright, refreshing crunch of apples and the rich, cheesy goodness of feta.!
This dish is a true crowd-pleaser, ideal for both cozy weeknight dinners and special occasions. With each mouthful, you'll savor a delightful mix of textures and tastes that will leave you craving seconds. Give it a try and prepare to fall in love with this delicious twist on a classic favorite
This Apple and Feta-Stuffed Pork Tenderloin is surprisingly easy to prepare.
And the best part? This Apple and Feta-Stuffed Pork Tenderloin is surprisingly easy to prepare. You can impress your guests or treat yourself to an extraordinary meal without spending hours in the kitchen. The apples add a natural sweetness that caramelizes beautifully as it roasts, while the feta cheese brings that irresistible creaminess with a hint of tang. Whether you're a culinary adventurer looking to try something new or simply seeking a comforting and flavorful dinner option, this dish has got you covered. So, roll up your sleeves, preheat that oven, and get ready to experience a symphony of flavors that'll have your taste buds singing with joy!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 60-75 minutes, plus time to rest
Serves: 6
Jump to:
- This Apple and Feta-Stuffed Pork Tenderloin is surprisingly easy to prepare.
- Ingredients needed to make Feta-Stuffed Pork Tenderloin
- How to make Feta-Stuffed Pork Tenderloin
- Variations on the Feta-Stuffed Pork Tenderloin recipe
- Equipment
- Storage for the Feta-Stuffed Pork Tenderloin
- Top tips for making Feta-Stuffed Pork Tenderloin
- Related
- Pairing
- Apple-Infused Elegance: The Ultimate Feta-Stuffed Pork Tenderloin Recipe
Ingredients needed to make Feta-Stuffed Pork Tenderloin
2–2½ lbs. pork tenderloin, butterflied
½ c. unsweetened apple juice
½ c. Riesling, or other sweet white wine
Sea salt and black pepper, to taste
1 T. extra virgin olive oil
2 small Gala apples, peeled and diced
1 small red onion, thinly sliced
1 c. white mushrooms, sliced
2 T. fresh rosemary leaves, finely chopped
1 t. ground cinnamon
1 t. ground cloves
⅓ c. dates, chopped
6 oz. Feta cheese, crumbled
Will also need:
Kitchen string or toothpicks
Tip: Total cooking time will vary based on a number of factors, including individual oven temperatures, thickness of the roasts, and the starting internal temperature of the meat. Check temperature after 50 minutes and adjust final cooking time accordingly.
How to make Feta-Stuffed Pork Tenderloin
- Let pork tenderloin rest at room temperature for at least 30 minutes, but not more than 2 hours, before cooking.
- Preheat oven to 425°F. Combine apple juice and white wine in a small bowl and season with salt and black pepper, to taste. Set aside.
- Place a sheet of plastic wrap on a clean, dry work surface. Add the butterflied tenderloins on top of the plastic and cover with a second sheet of plastic wrap. Pound the meat with a meat mallet or rolling pin until it is approximately ⅓” thick throughout. Season lightly with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Add chopped apples, red onion, and mushrooms. Cook, stirring occasionally, until the apples are soft and mushrooms and onion are browned, approximately 8-10 minutes. Season with salt and black pepper, to taste.
- Add rosemary, cinnamon, and cloves to the skillet and cook for another minute or two, or until the spices become fragrant. Remove from heat and stir in the chopped dates and crumbled Feta.
- Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly. Secure the roasts with kitchen string or toothpicks.
- Carefully transfer the tenderloins to a large roasting pan. Using a pastry brush, coat the outside of each roast with the apple cider/wine mixture, then pour half of the remaining liquid into the pan. Sprinkle roasts lightly with salt and black pepper, if desired, before placing the pan into the pre-heated oven.
- Baste the pork with the remaining apple cider mixture every 10-15 minutes while it cooks. Check for doneness after 50 minutes and continue cooking until an instant read thermometer inserted into the center of the pork reads just below 145°F. (Temperature will increase while the meat rests).
Remove from oven and cover pan loosely with aluminum foil. Let rest for 10-15 minutes before removing the kitchen string or toothpicks. Slice and serve immediately with a drizzle of pan juices. Enjoy!
Variations on the Feta-Stuffed Pork Tenderloin recipe
here are 10 mouthwatering variations to elevate your Apple and Feta-Stuffed Pork Tenderloin recipe:
- Balsamic Glaze: Drizzle a rich balsamic reduction over the stuffed tenderloin for a sweet and tangy twist.
- Herb-Infused: Mix fresh herbs like rosemary, thyme, and sage with the apple and feta stuffing for a fragrant, garden-fresh flavor.
- Nutty Crunch: Add some toasted chopped walnuts or pecans to the stuffing mixture for a delightful crunch.
- Dijon Mustard: Brush a layer of Dijon mustard on the pork before stuffing to introduce a subtle, zesty kick.
- Maple Glaze: Instead of balsamic, try a drizzle of maple syrup for a sweet, smoky flavor profile.
- Bacon-Wrapped: Wrap the entire tenderloin in bacon slices before roasting for a crispy, savory exterior.
- Fig and Blue Cheese: Swap out the apples for figs and the feta for blue cheese for a sophisticated, fruity twist.
- Cranberry-Apple Stuffing: Combine dried cranberries with the apples in the stuffing for a festive, tart-sweet flavor.
- Caramelized Onion: Sautéed caramelized onions can add a depth of flavor and a touch of sweetness to the stuffing.
- Citrus Burst: Incorporate orange or lemon zest into the stuffing for a zesty, refreshing note that pairs beautifully with the apples and feta.
These variations will keep your Apple and Feta-Stuffed Pork Tenderloin exciting and adaptable to various occasions and tastes. Enjoy experimenting in the kitchen!
Equipment
Storage for the Feta-Stuffed Pork Tenderloin
You can store Apple and Feta-Stuffed Pork Tenderloin in the fridge for up to 3-4 days if it has been properly cooked and stored. To maximize freshness and prevent spoilage:
- Cool it Down: Allow the stuffed pork to cool to room temperature for about 30 minutes before refrigerating.
- Wrap it Well: Wrap the pork tightly in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container.
- Refrigerate Promptly: Place the wrapped or containerized pork in the refrigerator as soon as it has cooled down. Ensure that your fridge is set at or below 40°F (4°C).
- Label and Date: It's a good practice to label and date the container or wrap so you can easily keep track of how long it's been stored.
When you're ready to enjoy your leftovers, you can reheat them in the oven at a low temperature (around 300°F or 150°C) until warmed through, or you can heat individual slices in the microwave. Just be sure to check the internal temperature with a meat thermometer to ensure it reaches a safe temperature of 165°F (74°C) when reheating.
Top tips for making Feta-Stuffed Pork Tenderloin
Here are 10 top tips to make your Apple and Feta-Stuffed Pork Tenderloin a culinary success:
- Select the Right Pork: Choose a high-quality pork tenderloin that's fresh and well-trimmed. Look for one that's evenly sized for even cooking.
- Butterfly the Tenderloin: Carefully butterfly the pork tenderloin by cutting it horizontally, but not all the way through. This creates a pocket for the stuffing.
- Even Thickness: After butterflying, pound the tenderloin gently with a meat mallet to ensure even thickness. This helps with consistent cooking.
- Season Well: Don't skimp on seasoning. Season both the inside and outside of the tenderloin generously with salt, pepper, and any additional herbs or spices you prefer.
- Precook the Apples: Sauté or briefly cook the apple stuffing mixture before placing it in the pork. This ensures the apples are tender and flavorful after roasting.
- Use Toothpicks or Kitchen Twine: Secure the stuffed pork with toothpicks or kitchen twine to keep the filling in place during cooking.
- Sear for Flavor: Give the stuffed tenderloin a quick sear in a hot skillet before roasting. This adds a rich, caramelized crust and seals in juices.
- Invest in a Meat Thermometer: To ensure perfect doneness, use a meat thermometer. Pork is safe to eat at 145°F (63°C), but you can remove it from the oven a few degrees lower as it will continue cooking while resting.
- Let it Rest: After removing from the oven, allow the stuffed tenderloin to rest for about 5-10 minutes. This redistributes the juices for a juicy, tender result.
- Slice Against the Grain: When it's time to serve, slice the stuffed pork against the grain. This helps keep the meat tender and ensures you get the full flavor of your creation in every bite.
With these tips in mind, you'll be well on your way to mastering the art of making Apple and Feta-Stuffed Pork Tenderloin. Enjoy your culinary adventure!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Apple-Infused Elegance: The Ultimate Feta-Stuffed Pork Tenderloin Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
Description
Sure thing! Picture this: tender slices of succulent pork tenderloin, stuffed to the brim with a tantalizing blend of sweet, juicy apples and creamy, tangy feta cheese. It's a flavor combination that dances on your taste buds – the hearty, savory notes of the pork perfectly complemented by the bright, refreshing crunch of apples and the rich, cheesy goodness of feta.!
Ingredients
2–2½ lbs. pork tenderloin, butterflied
½ c. unsweetened apple juice
½ c. Riesling, or other sweet white wine
Sea salt and black pepper, to taste
1 T. extra virgin olive oil
2 small Gala apples, peeled and diced
1 small red onion, thinly sliced
1 c. white mushrooms, sliced
2 T. fresh rosemary leaves, finely chopped
1 t. ground cinnamon
1 t. ground cloves
⅓ c. dates, chopped
6 oz. Feta cheese, crumbled
Will also need:
Kitchen string or toothpicks
Instructions
-
Let pork tenderloin rest at room temperature for at least 30 minutes, but not more than 2 hours, before cooking.
-
Preheat oven to 425°F. Combine apple juice and white wine in a small bowl and season with salt and black pepper, to taste. Set aside.
-
Place a sheet of plastic wrap on a clean, dry work surface. Add the butterflied tenderloins on top of the plastic and cover with a second sheet of plastic wrap. Pound the meat with a meat mallet or rolling pin until it is approximately ⅓” thick throughout. Season lightly with salt and black pepper.
-
Heat olive oil in a large skillet over medium heat. Add chopped apples, red onion, and mushrooms. Cook, stirring occasionally, until the apples are soft and mushrooms and onion are browned, approximately 8-10 minutes. Season with salt and black pepper, to taste.
-
Add rosemary, cinnamon, and cloves to the skillet and cook for another minute or two, or until the spices become fragrant. Remove from heat and stir in the chopped dates and crumbled Feta.
-
Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly. Secure the roasts with kitchen string or toothpicks.
-
Carefully transfer the tenderloins to a large roasting pan. Using a pastry brush, coat the outside of each roast with the apple cider/wine mixture, then pour half of the remaining liquid into the pan. Sprinkle roasts lightly with salt and black pepper, if desired, before placing the pan into the pre-heated oven.
-
Baste the pork with the remaining apple cider mixture every 10-15 minutes while it cooks. Check for doneness after 50 minutes and continue cooking until an instant read thermometer inserted into the center of the pork reads just below 145°F. (Temperature will increase while the meat rests).
Remove from oven and cover pan loosely with aluminum foil. Let rest for 10-15 minutes before removing the kitchen string or toothpicks. Slice and serve immediately with a drizzle of pan juices. Enjoy!
Notes
Tip: Total cooking time will vary based on a number of factors, including individual oven temperatures, thickness of the roasts, and the starting internal temperature of the meat. Check temperature after 50 minutes and adjust final cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
Leave a Reply
You must be logged in to post a comment.