Date & Apple Stuffed Pork Tenderloin
Wondering what to make for your next special occasion? Date and apple stuffed pork tenderloin is the perfect choice. The pork tenderloin is very simple to butterfly for stuffing, and cooks quickly in the oven. The key is to securely tie it with twine after stuffing so it holds together for a nice presentation.
- 1 lb. pork tenderloin
- 1 Tbsp. olive oil
- ¼ cup red onion, diced
- 2 cloves garlic, minced
- ¼ cup DateME Date Paste
- 3 Tbsp. water
- ½ apple, diced
- ½ tsp. fresh thyme
- salt and pepper
- 1 Tbsp. olive oil or fat of choice
- In a small saucepan, heat ½ tablespoon of olive oil over medium heat. Add the diced onion and saute for 3-5 minutes, or until the onion is soft.
- Add the garlic and sauté until fragrant, then add the apple. Sauté for a few more minutes until the apple begins to soften. Add the thyme, date paste, and water and stir over medium low heat for 2-3 minutes until the water is evaporated. If the water evaporates before the apples are nice and soft, add additional water one tablespoon at a time.
- Season mixture with salt and pepper and set aside.
- Heat oven to 375°F and place a cast iron pan in the oven for 10-15 minutes. While the pan is heating, butterfly the pork tenderloin. Slice the tenderloin with a knife parallel to your cutting board so that the slice goes about ⅔ of the way through the tenderloin. Make sure you do not cut all the way through the meat!
- Open the pork tenderloin and spread it out on the cutting board. Place a piece of wax paper or parchment paper over the top and use a mallet to flatten the meat. Once it is almost flat, flip the tenderloin over and pound it on the opposite side until it reaches a uniform thickness.
- Rub ½ tablespoon of olive oil over the tenderloin and season all over with salt and pepper. Place the filling down the middle of the pork tenderloin lengthwise, then carefully roll it up, also lengthwise. Use butcher twine to wrap the tenderloin to ensure it doesn’t fall apart.
- Carefully take the pan out of the oven and heat it on the stove over medium heat. Add the remaining ½ tablespoon of oil. Once the oil is sizzling, add the tenderloin to the pan. Sear each side for 1-2 minutes, then transfer the pan to the oven. Roast until the pork reads about 145°F with a meat thermometer. Remove the meat from the oven and allow it to rest for about 15 minutes before slicing.
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