Apple, Fig and Cranberry Stuffed Pork Tenderloin

dried figs

🥗Healthier: fresh figs

💰Cheaper: raisins

Raisins are more economical and provide a similar sweetness.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: craisins

Craisins are often less expensive and still add tartness.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are budget-friendly and add crunch.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning reduces sodium and cost.

Start by cooking down 2/3 cup of apple in a pan with a little canola oil to remove some water.

In a bowl, combine 1/2 cup of chicken broth and 1/2 cup of panko bread crumbs.

Add 1/3 cup of chopped figs and 1/4 cup of roasted pecans to the bowl.

Stir in 1/4 cup of chopped green onions and 2 tablespoons of maple syrup.

Add 1 teaspoon of rosemary to the mixture and stir everything together.

Cook the apple until it's sizzling, then mix it into the stuffing mixture and let it sit for a minute.

Prepare the pork tenderloin by removing the silver skin with a boning knife.

Butterfly the pork tenderloin by cutting it three-quarters of the way through to create a pocket.

Stuff the tenderloin with the prepared stuffing, pressing it down as needed.

Roll the tenderloin up, allowing some stuffing to come out if necessary.

Preheat the oven to 325°F and place the stuffed tenderloin in a metal baking pan.

Bake the tenderloin for 20-25 minutes until the internal temperature reaches 165°F.

Use a digital thermometer to check the internal temperature, ensuring it reaches 165°F due to the stuffing.

Tie the rolled tenderloin with butcher twine to secure it before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens