Description
Stuffed Pork Loin with Apples is a delicious and savory dish that combines tender pork tenderloins with a flavorful filling of apples, dried cherries, and aromatic sage. Seared to perfection and roasted in the oven, this dish is finished with a rich apple cider and beef broth sauce that adds a beautiful depth of flavor, perfect for a comforting and elegant meal.
Ingredients
Scale
Filling and Sauce Ingredients
- 2 cups fresh apple cider
- 1 cup beef broth
- 1 tablespoon unsalted butter
- 1 red onion, sliced thin
- 2 Granny Smith apples, small diced
- 1 cup dried cherries
- 1 cup rum
- ¼ cup panko breadcrumbs
- 4 large fresh sage leaves, chiffonade
Pork Ingredients
- 2 pork tenderloins, trimmed
- 2 tablespoons canola oil
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Place the pork tenderloins in a roasting pan to prepare for roasting later.
- Prepare the Filling: In a large pan, melt the unsalted butter over medium heat. Add the thinly sliced red onion and sauté until softened, about 5 minutes. Stir in the diced Granny Smith apples and cook for another 3-4 minutes until slightly tender. Add dried cherries, rum, and panko breadcrumbs, stirring well to combine. Let the mixture simmer gently for 5 minutes, then remove from heat and stir in the chiffonade of fresh sage leaves to infuse flavor.
- Stuff the Pork: Using a sharp knife, carefully cut a pocket along the length of each trimmed pork tenderloin. Fill each pocket generously with the prepared apple-cherry mixture. Secure the openings with toothpicks if necessary to keep the stuffing intact during cooking.
- Sear the Pork: In a large oven-safe skillet, heat the canola oil over medium-high heat. Place the stuffed pork tenderloins in the skillet and sear on all sides for 2-3 minutes per side until well browned, creating a flavorful crust.
- Roast the Pork: Transfer the oven-safe skillet with the seared pork to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) indicating it is cooked through yet juicy. Remove from the oven and allow the pork to rest for 10 minutes before slicing to retain juices.
- Make the Sauce: While the pork is resting, place the same skillet back on the stovetop over medium heat. Add the fresh apple cider and beef broth, scraping up any browned bits (fond) from the bottom of the pan to enrich the sauce. Bring to a simmer and reduce the liquid for 5-7 minutes until slightly thickened.
- Serve: Slice the rested pork tenderloins into medallions. Arrange on a platter or individual plates and drizzle generously with the warm apple cider and beef broth sauce. Serve immediately for a delicious and elegant meal.
Notes
- If toothpicks are not available, you can also use kitchen twine to secure the stuffed pork.
- Use a meat thermometer to ensure the pork is perfectly cooked and safe to eat.
- The sauce can be thickened further by adding a slurry of cornstarch and water if desired.
- To save time, you can prepare the filling a day ahead and refrigerate it before stuffing.
- This recipe pairs beautifully with roasted vegetables or a fresh green salad.
