Table of Contents

Apple & Leek Stuffed Pork Tenderloin

The aroma of apples and thyme always brings me back to crisp autumn days spent at my grandmother’s orchard. She would make the most incredible pork roasts stuffed with whatever fruits and herbs were in season, and the cozy blend of sweet and savory always felt like the epitome of home. This Apple & Leek Stuffed Pork Tenderloin captures that same comforting essence, elevating a simple cut of meat into a truly memorable dish. It’s a surprisingly easy way to impress, and the applejack pan sauce is the perfect finishing touch.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4
Yield: 1 pork tenderloin
Dietary Type: Gluten-Free (if using certified gluten-free Dijon mustard)

Ingredients

2 tablespoons extra virgin olive oil, divided
1 teaspoon extra virgin olive oil
1 cup leek, rinsed and chopped (white and light green parts only)
1 sweet apple, peeled and chopped (Braeburn, Honeycrisp, or Macoun are recommended)
1 teaspoon fresh thyme, chopped
1 sprig fresh thyme
3/4 teaspoon salt, divided
3/4 teaspoon fresh ground pepper, divided
1 – 1 1/4 lb pork tenderloin, trimmed
2 garlic cloves, peeled
1/2 cup Applejack or 1/2 cup apple brandy
2 cups apple cider
2 teaspoons cornstarch
2 teaspoons Dijon mustard

Equipment Needed

Large skillet
Cutting board
Plastic wrap
Meat mallet, rolling pin, or heavy pan
Kitchen string
Rimmed baking sheet
Instant-read thermometer

Instructions

Preheat your oven to 450°F (230°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped leek and cook, stirring, until the leek begins to soften, about 3 minutes.
Add the chopped apple, chopped fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the skillet. Cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes.
Transfer the apple and leek mixture to a bowl to cool slightly. Rinse out the skillet; you’ll need it again later.
Now, prepare the pork tenderloin. Place it on a large cutting board. To butterfly the tenderloin, hold a knife blade flat and parallel to the board. Make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Think of opening the tenderloin like a book.
Cover the butterflied tenderloin with plastic wrap. Use a meat mallet, rolling pin, or heavy pan to pound the pork to an even 1/4-inch thickness. This ensures even cooking and makes it easier to roll.
Spread the cooled apple and leek mixture evenly in the center of the flattened pork, leaving a 1-inch border all around the edges.
Starting at a long side, carefully roll up the pork to enclose the filling. To prevent the stuffing from escaping during roasting, fold in about 1 inch of the two short ends.
Use kitchen string to secure the roast. Tie it firmly lengthwise around the roast to secure the two ends. Then, tie it crosswise with string at approximately 2-inch intervals. This will help the pork maintain its shape and keep the filling inside.
Lightly brush the outside of the tied roast with 1 teaspoon of olive oil and sprinkle with the remaining 1/4 teaspoon of salt and 1/2 teaspoon of pepper.
Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat. Once the oil is hot, reduce the heat to medium and brown the roast on all sides, about 4 minutes total. This step adds a wonderful depth of flavor to the finished dish.
Transfer the browned roast to a rimmed baking sheet (set the skillet aside for the sauce). Place the baking sheet in the preheated oven and roast until an instant-read thermometer inserted into the thickest part of the pork registers 145°F (63°C), about 15 minutes.
Remove the roast from the oven and let it rest on a clean cutting board for 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
While the pork is resting, prepare the pan sauce. Crush the garlic cloves with the flat side of a knife. This releases their flavor without chopping them.
Return the skillet to medium-high heat. Add the Applejack (or apple brandy), fresh thyme sprig, and the crushed garlic to the skillet. Bring the mixture to a boil and cook for 1 minute, allowing the alcohol to burn off.
In a small bowl, whisk together the apple cider and cornstarch. This slurry will help thicken the sauce.
Add the cider-cornstarch mixture to the skillet. Return to a boil and cook, stirring occasionally, until the sauce has thickened and reduced by just over half (to about 3/4 cup), approximately 8 to 10 minutes. The sauce should have a lovely glossy consistency.
Remove the skillet from the heat. Discard the garlic cloves and the thyme sprig.
Whisk in the Dijon mustard and any accumulated juices from the baking sheet. The mustard adds a tangy counterpoint to the sweetness of the apples and cider.
Remove the kitchen string from the rested pork tenderloin. Slice the pork into medallions and serve immediately with the applejack pan sauce spooned over the top.

Expert Tips & Tricks

Don’t overcook the pork! Pork tenderloin is best served medium-rare to medium for optimal tenderness. Use an instant-read thermometer to ensure perfect doneness.
Make-ahead prep: The apple and leek filling can be made a day in advance. Store it in an airtight container in the refrigerator. You can also butterfly and pound the pork tenderloin ahead of time and keep it wrapped in plastic wrap in the fridge.
Alternative apples: While Braeburn, Honeycrisp, and Macoun are recommended, feel free to use your favorite sweet-tart apple variety.
Adding extra flavor: Try adding a pinch of dried sage or rosemary to the apple and leek filling for an extra layer of autumnal flavor.

Serving & Storage Suggestions

Serve the sliced Apple & Leek Stuffed Pork Tenderloin immediately with the applejack pan sauce. It pairs beautifully with roasted root vegetables like carrots, parsnips, and sweet potatoes, or a side of creamy mashed potatoes. For a lighter option, serve it with a simple green salad.

Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the sliced pork in a skillet over low heat with a little bit of the pan sauce, or microwave on low power to prevent it from drying out. The sauce can also be reheated separately. Freezing is not recommended, as the texture of the pork may become slightly altered.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	254.5 kcal	N/A
Calories from Fat	109 g	43%
Total Fat	12.2 g	18%
Saturated Fat	2.5 g	12%
Cholesterol	73.8 mg	24%
Sodium	545.8 mg	22%
Total Carbohydrate	12 g	3%
Dietary Fiber	1.8 g	7%
Sugars	5.6 g	N/A
Protein	24.1 g	48%

Variations & Substitutions

Gluten-free: Ensure that the Dijon mustard is certified gluten-free.
Alcohol-free sauce: If you prefer not to use Applejack or apple brandy, you can simply omit it and use 2 1/2 cups of apple cider instead. You may need to simmer the sauce for a slightly longer time to achieve the desired thickness.
Different fruits: Pears or cranberries can be substituted for the apple in the filling for a slightly different flavor profile.
Vegetarian option: For a vegetarian version, try stuffing portobello mushrooms with the apple and leek mixture.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal for this recipe due to its tenderness and quick cooking time, you could also use pork loin. However, you may need to adjust the cooking time accordingly.

Q: How do I know when the pork is done?
A: The best way to ensure the pork is cooked to the correct temperature is to use an instant-read thermometer. Insert it into the thickest part of the pork, avoiding the filling. The pork should reach 145°F (63°C) for medium-rare.

Q: Can I prepare this ahead of time?
A: Yes, you can prepare the stuffing and butterfly the pork tenderloin a day in advance. Store them separately in the refrigerator and assemble just before cooking.

Q: What can I do if my sauce doesn’t thicken?
A: Make sure the cornstarch is properly dissolved in the apple cider before adding it to the pan. If the sauce still doesn’t thicken, you can whisk a little more cornstarch with cold water and add it to the simmering sauce.

Q: Can I use dried thyme instead of fresh?
A: Yes, you can substitute dried thyme for fresh thyme. Use about 1 teaspoon of dried thyme in place of the fresh thyme.

Final Thoughts

This Apple & Leek Stuffed Pork Tenderloin is a delightful dish that’s perfect for a special occasion or a cozy weeknight dinner. The combination of sweet apples, savory leeks, and tender pork is simply irresistible, and the applejack pan sauce adds a touch of elegance. I encourage you to try this recipe and experience the comforting flavors for yourself. Don’t be afraid to experiment with different apple varieties or herbs to create your own unique twist! And of course, I’d love to hear what you think – share your feedback and pairings in the comments below!

Apple & Leek Stuffed Pork Tenderloin from Eating Well Recipe