Stuffed Pork Tenderloin

Stuffed Pork Tenderloin is such a simple recipe but amazingly tasty and adaptable. Serve as a main dish with seasonal vegetables for a filling meal. I normally use a selection of beans, asparagus, potatoes and carrots but use whichever you enjoy.

Stuffed Pork Tenderloin is one of those dishes that is a perfect centrepiece for a family dinner or a special occasion. What I love most about this dish is how it combines a variety of textures and flavours into one elegant, cohesive package. The pork itself is tender and succulent, while the filling of onions, apples, and red chillies adds sweetness, warmth, and a subtle hint of heat. It’s a dish that looks impressive on the plate, yet it’s surprisingly straightforward to prepare if you approach it with a little patience and care.

The magic really begins with the filling. Finely sliced onions, red chillies, and Granny Smith apples are gently fried until soft and caramelised. The onions turn golden and sweet, while the apples soften but retain just enough bite to provide a pleasant contrast. The red chillies, with their seeds removed, lend a gentle warmth rather than overwhelming heat, giving the dish a depth that balances beautifully against the pork. When fried together, these ingredients create a thick, luscious mixture that will eventually nestle inside the pork, flavouring it from within as it roasts. The aroma during this stage alone is enough to whet anyone’s appetite—the sweet-savoury scent of caramelising onions mingling with the fruity sharpness of apple is utterly inviting.

Browning the pork tenderloin before stuffing is another crucial step that elevates the dish. This quick sear locks in juices, develops a rich, golden-brown crust, and adds a layer of flavour that roasting alone cannot achieve. Seasoning with salt and black pepper is simple yet essential, enhancing the natural flavours of the meat without overshadowing the filling. Once browned, the tenderloins are carefully sliced along the length, creating a pocket for the filling. This is where the magic comes together: the sweet, spicy, and slightly tart filling is gently pressed inside, ensuring every bite has a little of each component. Securing the tenderloin with cocktail sticks or butchers’ string ensures the filling stays perfectly contained during roasting.

Cooking the stuffed pork in the oven allows the flavours to meld together. Over roughly forty minutes, the pork finishes cooking while the filling softens further and infuses the meat with its rich, aromatic qualities. Once out of the oven, a sprinkle of toasted sesame seeds and a drizzle of honey adds a final flourish, lending a subtle nutty flavour and a glossy, appetising finish. Letting the meat rest before slicing is an important tip that many home cooks overlook. Covering the tenderloin loosely with foil allows the juices to redistribute, ensuring each slice is moist and tender rather than dry.

What I find particularly rewarding about Stuffed Pork Tenderloin is that it looks far more complex than it actually is. It’s the kind of dish that prompts compliments and interest from anyone seated at the table, yet it doesn’t require advanced culinary skills to pull off. The interplay of textures—the soft, sweet filling against the firm, juicy pork—combined with the delicate balance of sweet, savoury, and lightly spicy flavours, makes this dish consistently satisfying. Whether you’re aiming to impress guests or simply want a comforting yet sophisticated meal for yourself, this stuffed pork tenderloin delivers on every level. It’s one of those dishes that reminds you why home cooking is so rewarding: with a few simple ingredients and a bit of care, you can create something truly special.

The beauty of this dish is in its versatility, too. While the classic apple-onion-chilli combination is delightful, you could experiment with other fruits, herbs, or spices to suit your taste. But even in its original form, Stuffed Pork Tenderloin is a standout dish that offers both visual appeal and rich, layered flavours, earning its place as a favourite in any home cook’s repertoire.

Stuffed Pork Tenderloin

Stuffed Pork Tenderloin is a deliciously elegant dish that combines tender, juicy pork with a sweet, spicy, and aromatic filling of caramelised onions, apples, and red chillies. Browning the meat before roasting and finishing with a drizzle of honey and toasted sesame seeds creates a beautiful balance of flavour and texture. Easy to prepare yet impressive on the plate, it’s perfect for family dinners or special occasions.

4.77 from 107 votes

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Course: Main Dish

Cuisine: British

Keyword: Apple, Chili, Fruit, Fry, Pork, Stuffed Pork Tenderloin, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 People

Calories: 268kcal

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Ingredients

 

• ▢ 2 large pork tenderloin 1 1/2lb in total
• ▢ 2 large onions finely sliced
• ▢ 2 medium red chillies finely sliced
• ▢ 2 medium Granny Smith apples peeled, sliced
• ▢ 3 tbsp oil
• ▢ 1 tsp sesame seeds toasted preferably
• ▢ 1 tbsp honey
• ▢ salt
• ▢ black pepper

Instructions

• Preheat oven 180C/320F/Gas 4.
• Add a little oil to a frying pan over a high heat and add the onions and finely sliced red chillies (seeds removed) with the sliced apples. Fry for a until lovely a soft and darkened.
  2 large onions, 2 medium red chillies, 3 tbsp oil, 2 medium Granny Smith apples
• Remove the onions and chillies from the pan and put to one side to cool to room temperature. The mixture should become lovely and thick.
• Season the tenderloins with salt and pepper.
  2 large pork tenderloin, salt, black pepper
• Using the same pan, add the tenderloins and brown over a high heat turning frequently.
• When brown remove from the heat.
• Carefully, using a sharp knife, make an incision along the length of the tenderloins about half way through. DO NOT go all the way through.
• Fill the cavity of the pork with the onion, chilli and apple mixture. Make sure the entire length is full and hold together with cocktail sticks or tie using butchers string. This will make sure the filling stays inside.
• Place the tenderloin on a greased baking tray, or cover a baking tray with oiled greaseproof paper.
• Place in the middle of the oven and cook until lovely and brown. Normally about 40 minutes but ovens do vary.
• As a final touch, when you remove the tenderloins from the oven, sprinkle a few sesame seeds and a little honey.
  1 tsp sesame seeds, 1 tbsp honey
• Leave to rest until foil for about 10 minutes prior to serving. I find this helps to re-absorb the juices.

Nutrition

Calories: 268kcal | Carbohydrates: 17g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 63mg | Potassium: 635mg | Fiber: 3g | Sugar: 12g | Vitamin A: 179IU | Vitamin C: 28mg | Calcium: 28mg | Iron: 1mg