Apple Stuffed Pork Tenderloin Rolls

There is something wonderful about the combination of pork and apples, especially when you add a savory stuffing right in the middle.

These Apple Stuffed Pork Tenderloin Rolls brings me back to that old-fashioned style meal that is perfect for Sunday dinner, a holiday table, or any night when you want something a little more special than an ordinary pork roast.

The pork is sliced into long, thin strips, seasoned with garlic and thyme, and filled with chicken-flavored stuffing and little bites of sweet baking apples.

Each piece is rolled up and secured with a small skewer or butcher’s twine before being nestled into a creamy sauce.

As the pork bakes, the apples become tender and sweet while the stuffing absorbs all those delicious savory juices. The result is a comforting combination of flavors and textures in every bite.

Why You Will Love These Apple Stuffed Pork Tenderloin Rolls

• Sweet and savory: Apples add a natural sweetness that pairs beautifully with pork.
• Tender and juicy: Baking the rolls in creamy soup helps keep the pork moist.
• Easy to customize: Use chicken or mushroom soup and your favorite stuffing.
• Perfect for company: The individual stuffed rolls make an impressive presentation.
• Comfort food at its best: This is the kind of hearty homemade meal everyone gathers around the table for.

Variations for the Stuffing for Pork Tenderloin

• Chopped pecans or walnuts
• Dried cranberries, raisins, diced dried apricots 
• Chopped celery 
• Finely diced onion 
• Fresh sage 
• Fresh parsley 
• Shredded Parmesan cheese 
• A little shredded cheddar cheese 
• For a stronger autumn flavor, add a small pinch of sage along with the thyme.

Tips for Making Apple Stuffed Pork Tenderloin Rolls

1. Slice the pork as evenly as possible so the rolls cook consistently.
2. Don’t overstuff the pork, or the filling can spill out while rolling.
3. Secure the rolls firmly, but don’t wrap them so tightly that the filling is compressed.
4. If using wooden skewers, remember to remove them before serving. 
5. Always remove butcher’s twine before eating.
6.  For the best texture, dice the apple fairly small. 
7. If your stuffing seems dry, moisten it slightly before filling the pork. 
8. Let the pork rest briefly after baking so the juices redistribute.

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Questions and Answers

• Can I use pork loin instead of pork tenderloin? You can, although pork loin is larger and has a different texture. Tenderloin is particularly convenient for creating the long thin strips needed for these rolls.
• Can I use cream of mushroom soup? Yes. Cream of mushroom soup is an easy substitute for cream of chicken and works very well with pork.
• What apples are best for stuffed pork? Firm baking apples are best. Choose an apple that holds its shape during cooking rather than becoming completely mushy.
• Can I use homemade stuffing? Absolutely. Homemade stuffing makes this recipe even more special and is a great way to use leftover stuffing.
• How do I know when the pork is done? Use an instant-read thermometer inserted into the thickest portion of the pork. Pork tenderloin should reach 145°F, then rest briefly before serving.
• What should I serve pork tenderloin rolls with? Mashed potatoes, Roasted potatoes, Green beans, Glazed carrots, Roasted Brussels sprouts, Buttered peas, Homemade dinner rolls

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pork recipes, pork tenderloin recipes, stuffed pork recipes

American, French

Yield: 6

Author: Claudia Lamascolo

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Pork Tenderloin with Apple Stuffing Rolls

The pork is sliced into long, thin strips, seasoned with garlic and thyme, and filled with chicken-flavored stuffing and little bites of sweet baking apples.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• Pork tenderloin, sliced lengthwise into long strips about 1/4-inch thick
• 1 large baking apple, peeled and diced into small pieces
• 1 package chicken-flavored stuffing mix, or homemade stuffing
• 1 recipe cream of chicken soup, or 1 can cream of chicken soup, undiluted
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon thyme
• Salt and pepper, to taste
• 3 or 4 whole garlic cloves, finely minced
• 2 tablespoons Italian bread crumbs, optional, for topping
• Small skewers or butcher’s twine for securing the pork rolls
• Note: if the pork seems to get dry while cooking, add around 1/2 cup of chicken broth or white wine over the top. to keep the soup from getting too thick.

Instructions

1. Slice the pork tenderloin lengthwise into long strips about 1/4-inch thick. Try to keep the pieces as even as possible so they cook at approximately the same rate.
2. Season the pork lightly with salt, pepper, granulated garlic, thyme, and minced fresh garlic.
3. Prepare the stuffing according to your preferred method. Fold the finely diced apple into the prepared stuffing.
4. The apple should be distributed throughout the stuffing without making it too wet.
5. Place a portion of the apple stuffing along each strip of pork.
6. Do not overfill the pork, or it may be difficult to roll and secure.
7. Carefully roll each pork strip around the stuffing.
8. Secure each roll with a small skewer or tie it with butcher’s twine. Make sure the filling stays tucked inside.
9. 5. Add the Creamy Sauce
10. Place the stuffed pork rolls into a baking dish.
11. Pour the undiluted cream of chicken soup over and around the pork rolls.
12. If desired, sprinkle the top with Italian bread crumbs for a lightly seasoned golden topping.
13. Bake until the pork is completely cooked through and the stuffing is hot.
14. This should take 40 minutes; however, if it seems to be dry, add some chicken broth or white wine on top to keep the rolls moist.
15. Cooking time will vary depending on the thickness of your pork rolls, so use an instant-read thermometer to check the thickest part of the pork. Pork should reach 145°F, followed by a short resting period.
16. Allow the pork rolls to rest for a few minutes before removing the skewers or butcher’s twine.
17. Spoon some of the creamy sauce over each roll and serve warm.

Notes

Variations for the Stuffing for Pork Tenderloin

• Chopped pecans or walnuts
•  Dried cranberries Raisins 
• Chopped celery 
• Finely diced onion 
• Fresh sage 
• Fresh parsley 
• Shredded Parmesan cheese 
• A little shredded cheddar cheese 
• For a stronger autumn flavor, add a small pinch of sage along with the thyme.

Tips for Making Apple Stuffed Pork Tenderloin Rolls

1. Slice the pork as evenly as possible so the rolls cook consistently.
2. Don’t overstuff the pork or the filling can spill out while rolling.
3. Secure the rolls firmly, but don’t wrap them so tightly that the filling is compressed.
4. If using wooden skewers, remember to remove them before serving. 
5. Always remove butcher’s twine before eating.
6.  For the best texture, dice the apple fairly small. 
7. If your stuffing seems dry, moisten it slightly before filling the pork. 
8. Let the pork rest briefly after baking so the juices redistribute.
9. Note: If the pork seems to get dry while cooking, add around 1/2 cup of chicken broth or white wine over the top. to keep the soup from getting too thick.

Questions and Answers

• Can I use pork loin instead of pork tenderloin? You can, although pork loin is larger and has a different texture. Tenderloin is particularly convenient for creating the long thin strips needed for these rolls.
• Can I use cream of mushroom soup? Yes. Cream of mushroom soup is an easy substitute for cream of chicken and works very well with pork.
• What apples are best for stuffed pork? Firm baking apples are best. Choose an apple that holds its shape during cooking rather than becoming completely mushy.
• Can I use homemade stuffing? Absolutely. Homemade stuffing makes this recipe even more special and is a great way to use leftover stuffing.
• How do I know when the pork is done? Use an instant-read thermometer inserted into the thickest portion of the pork. Pork tenderloin should reach 145°F, then rest briefly before serving.
• What should I serve pork tenderloin rolls with? Mashed potatoes, Roasted potatoes, Green beans, Glazed carrots, Roasted Brussels sprouts, Buttered peas, Homemade dinner rolls

Nutrition Facts

Sodium (milligrams)

462 mg

Cholesterol (grams)

15 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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