Date and Apple Roasted Pork Tenderloin
We are in the midst of fall and that means it’s time to start using that oven a lot more! This date and apple roasted pork tenderloin is packed with flavor. I love to experiment with flavor combinations, and this combination of pork, apples, and California dates is truly delicious!
Pork tenderloin may not be a familiar cut of meat to everyone, but I encourage you to try it. It’s such a delicate cut of pork and it pairs well with so many delicious flavors. Because of this, it’s the perfect meat to stuff with fruits! Granny Smith apples are a classic, tart apple so I’ve combined them with sweet California Medjool dates for this roasted pork tenderloin recipe. The two fruits balance each other out and create the perfect balance of flavors.
I love to have friends and family over for dinner, and this is a great dish to serve at a dinner party. Anytime you serve a meat dish that has been stuffed and rolled, you are sure to impress your guests! If you are new to stuffing and rolling meat, here are a few tips to remember.
Tips for Stuffing/Rolling Roasted Pork Tenderloin:
- Lay your pork tenderloin on a cutting board, lengthwise
- Using a sharp knife, cut into the tenderloin lengthwise.
- Do not cut all the way through the pork!
- As you slice into the meat, open up the tenderloin so you can see how much more you need to cut.
- Your goal should be to turn your tenderloin from a cylinder into a larger rectangle.
Once you have your pork sliced open and laid flat on your cutting board, spread your filling across the meat. Then, roll up the meat/stuffing mixture lengthwise (like a hot dog). When your tenderloin is rolled, it’s time to tie it with the butcher’s twine.
- Cut a 2 ft. length of butcher’s twine.
- Tie one end of the twine tightly around one end of the rolled pork tenderloin.
- With the knot facing up, lay the long end of the twine on top of the meat, about 2 inches up the center of your pork.
- Holding the twine on top of the meat with your thumb, bring the rest of the twine underneath the meat.
- Bring the end of the twine back around to the top of the tenderloin, and loop it under the twine you have held with your thumb. Pull tightly.
- Continue this process 2-3 more times until you reach the end of the pork tenderloin. Tie a knot when you reach the other end.
Now that you have learned a new cooking technique you can use to impress your friends, let’s cook!
Looking for more pork recipes? Try these:
And here’s a pork tenderloin recipe I shared on Instagram recently:Print
This roasted pork tenderloin is packed with the flavors of fall!
1 large pork tenderloin
2 Tbsp. unsalted butter
1 Granny Smith apple
1/2 cup port wine
8 Medjool California dates, pitted and chopped
1/4 cup dijon mustard
2 tsp. balsamic vinegar
1 tsp. fresh thyme leaves
freshly ground black pepper
*Butcher’s twine- for tying the tenderloin when stuffed
- Dice the apple and shallot. Set aside.
- In a large saucepan over medium heat, melt butter and cook the apple and shallot until softened, about 4-5 minutes. Add the port wine and cook the mixture until the wine evaporates.
- Press the apple with a potato masher to break it up. Turn off the heat to the saucepan.
- Add the rest of the filling ingredients to the saucepan. Cook for 1-2 minutes. Set aside to cool.
- On a chopping board, slice the pork tenderloin lengthwise about 3/4 of the way through the tenderloin.
- Spread the filling evenly across the tenderloin. Fold the tenderloin over onto itself lengthwise and tie it closed with the butcher’s twine.
- Wrap the tenderloin in plastic wrap and let it rest in the fridge for an hour or overnight.
- Preheat the oven to 400˚F
- Remove plastic wrap from pork and discard.
- Place pork on a roasting rack in a roasting pan. Season with salt and pepper.
- Roast for 50-60 minutes or until the internal temperature reaches 150˚F.
- Let rest for 10 minutes before slicing.
Keywords: pork, dates, apple