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Pork Tenderloins with Apple-Raisin Stuffing

Categories: Christmas, Low-calorie, New Year's
Type: Main Dishes

Apples, raisins, and rosemary produce a sweet stuffing that complements pork tenderloins based in Dijon sauce.

Serves: 8 servings


  • 2 pork tenderloins, 1 pound each
  • 6 slices firm multigrain or oatmeal bread
  • 3/4 cup chopped peeled tart apple (about 1 medium)
  • 1/4 cup dark raisins
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery (include the leaves)
  • 1/2 teaspoon dried rosemary
  • 1/2 cup chicken broth
  • 2 tablespoons frozen (thawed) apple juice concentrate
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried rosemary

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  1. To make the stuffing, place 3 of the bread slices in a blender or food processor, and process into coarse crumbs. There should be 2 1/4 cups. Cut the remaining bread slices into 1/2-inch cubes. There should be 2 1/2 cups.
  2. Place the bread crumbs, bread cubes, apple, raisins, onion, celery, and rosemary in a large bowl, and toss to mix well. Tossing gently, slowly add enough broth to make a moist, but not wet, stuffing that holds together. Set aside.
  3. Place all of the basting sauce ingredients in a small bowl, and stir to mix well. Set aside.
  4. Trim the tenderloins of any visible fat and membranes. Rinse the meat with cool water, and pat it dry with paper towels.
  5. Split each of the tenderloins lengthwise, cutting not quite all the way through, so that each tenderloin can be spread open like a book. Spread half of the stuffing mixture over half of each tenderloin, extending the stuffing all the way to the outer edges of the meat. Fold the facing half of the tenderloin over the stuffing-spread half, and use heavy string to tie the meat together at 2 1/2-inch intervals.
  6. Coat a 9-x-13-inch baking pan with nonstick cooking spray, and arrange the tenderloins in the pan, spacing them about 3 inches apart. Bake uncovered at 350°F, occasionally basting with the prepared sauce, for about 50 minutes, or until the meat is no longer pink inside.
  7. Remove the pan from the oven, cover loosely with aluminum foil, and let sit for 5 to 10 minutes before slicing 1/2-inch thick. Serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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