Stuffed Pork Tenderloin Recipe with Apple Pecan Chutney

Whether you're hosting for 6 or 20 this holiday, this stuffed pork tenderloin recipe is simple, easy and full of flavor. Stuffed with an apple and pecan chutney, this stuffed pork tenderloin makes a great main course or a perfect heavy appetizer spread.

Happy Holidays friends! It’s such a fun time of year to enjoy family and friends. And hopefully, if you’re hosting you’re not overwhelmed by the idea of feeding a crowd. It can be hard to come up with easy but creative ideas. But no need to stress my friend, I (Lauren) have got the perfect, easy main dish with this stuffed pork tenderloin recipe. 

Stuffed Pork Tenderloin with Apple Chutney

It's not just any kind of stuffing either. This Apple Chutney Stuffed Pork Tenderloin is such a crowd  pleaser. You may be thinking, I don’t love chutney... or possibly, what is chutney? As a condiment, chutney may sound exotic, but put simply (and made a bit more americanized) it's just a combination of delicious fruits and vegetables, combined with spices and cooked down into a salsa like a bite of savory, spicy and sweet.

How to Make Stuffed Pork Tenderloin Recipe with Apple Pecan Chutney

1. Prep tenderloins by butterflying* them and pounding them out.
2. Whisk marinade ingredients together and set aside.
3. Heat a saute pan over med and add onions. Sweat for 2 minutes.
4. Add apples and cook for 5 minutes over med-low heat.
5. Add spices, brown sugar, balsamic, worcestershire and lemon.
6. Cook for 4 minutes over low.
7. Stir in pecans and raisins and remove from heat.
8. Evenly split filling and distribute between tenderloins, then roll and tie or use toothpicks to keep together.
9. Place in a lidded casserole dish and pour marinade over the top of both tenderloins**. Let set for at least two hours.
10. Heat oven to 350, bake with lid on for 25-30 minutes, then take lid off and bake for another 7-10 minutes. Then rest for 5 minutes before cutting. Meat should be cooked to 140 for medium rare (slightly pink), 155 for well (almost white).
11. Slowly and carefully slice tenderloins and place neatly on a tray, serve warm.

What is chutney?

Chutney originates in the Indian culture as an accompaniment to fragrant curries. The original chutneys were made with mangoes, papayas, citron, kumquats, ginger root and other ingredients unique to the Indian climate.

Once American cooks began playing with the recipe it became more adapted to our available ingredients. Americans incorporated peach, pear, apple and green tomato in chutney at harvest.

Today, various versions and even consistency are made across the globe. I like to compare this version for our stuffed pork tenderloin recipe to a pico de gallo.

Stuffed Pork Tenderloin Can Be Made Ahead Of Time

This stuffed pork tenderloin recipe is a crowd pleaser for a few reasons. My first and favorite reason is for the host, it’s easy to prep. You can make this the day before your party or family gathering, place it in the fridge and then heat up your oven and place your already rolled, marinated dish in the oven.

Anything you can prep ahead of time is always a win around the holidays. Plus, this stuffed pork tenderloin recipe makes two tenderloins so you don’t have to worry about running out of your main.

Pork Tenderloin is a Great Option For A Holiday Meal

Another reason it’s so great is it packs a punch of flavor but in a perfect bite-sized portion. It’s got that great combination of savory and sweet while still looking classy. I love this as a centerpiece on my holiday table.

What Do You Serve With Pork Tenderloin?

I like to serve mine with sauteed green beans and mushrooms but it also pairs will with rosemary roasted potatoes, kale salad, or keep with simple with some cheese, fresh veggies, and wine. For more inspiration, be sure to check out these recipe collections:

• The Best Thanksgiving Side Dishes
• The Best of Thanksgiving / Stuffing

Tips to Make Stuffed Pork Tenderloin Recipe with Apple Pecan Chutney

Don’t be intimidated if you’ve never made (or even heard of) chutney. It’s so simple you’ll be shocked by how easy and flavorful it is. If the meat intimidates you more, here are my basic tips:

• Click here for a quick rundown on how to cut your tenderloin so it’s easy to roll.
• Pounding your meat out once you’ve butterflied is an important step not to skip.
• I like to use parchment paper (plastic wrap works too) to guard from any splatter.
• If you don’t have a meat tenderizer, use a wooden or metal spoon.
• It should look even once you’re done, this will help your pork cook well, improving taste and easy of rolling.

More tips for cooking this holiday dish!

• Once rolled I like to use toothpicks to keep it in place but twine works too, place it seam down before you pour your marinade on and remove before you cut.  
• Buy a meat thermometer--it is your friend and will help you not to overcook meats and give you confidence in your cooking skills.
• Let your meat rest.
• If you see your meat is not quite up to the temp you prefer but only a few degrees off, just take it out of the oven and don’t touch it for a few minutes, meat naturally upcooks. This is much better then overcooked tenderloin, trust me.

You’ve got this, you’re about to impress the heck out of everyone with this unique but delish dish.

Be Sure to Check Out These Other Holiday Recipes!

• The Best Of The Holidays / Appetizers
• Egg, Ham, and Croissant Breakfast Casserole Recipe for Christmas Morning
• Thanksgiving Leftovers: Turkey Stew Recipe
• A Thanksgiving Tradition: Bourbon and Chocolate Pecan Pie

I'd love to here from you if you've made this stuffed pork tenderloin recipe! Be sure to leave me a comment and a star rating below!

Pork Tenderloin Stuffed with Apple Pecan Chutney

Jen Pinkston

This crowd pleaser packs a punch with the bite sized portions for a gathering or party. It’s flavor combination of savory and sweet while still looking classy makes it the perfect centerpiece at a holiday table.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 10 servings

Calories 562 kcal

Equipment

• Cooking twine or toothpicks

Ingredients

  

1x2x3x

• 2 Pork Tenderloins about 1 lb each

Chutney

• 1 tablespoon oil of choice I used avocado
• 1 ½ Large apples peeled and chopped (I used honey crisp)
• ½ red onion diced (about ⅓ c)
• 1 c pecans chopped
• ½ teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• ⅛-¼ teaspoon cayenne depending on the spice level you prefer
• ½ teaspoon ginger
• ¼ teaspoon fresh grated nutmeg
• ½ teaspoon salt
• 2 tablespoon brown sugar or coconut sugar
• 2 tablespoon balsamic vinegar
• 1 tablespoon worcestershire
• Squeeze of lemon
• 2 tablespoon raisins or dried cranberries

Marinade

• 1 teaspoon fresh rosemary
• 3 tablespoon balsamic vinegar
• 1 tablespoon grainy mustard
• 1 tablespoon water
• 2 cloves garlic minced
• ½ teaspoon salt
• Pinch of pepper

Instructions

 

• Prep tenderloins by butterflying* them and pounding them out.
• Whisk marinade ingredients together and set aside.
• Heat a saute pan over med and add onions. Sweat for 2 minutes.
• Add apples and cook for 5 minutes over med-low heat.
• Add spices, brown sugar, balsamic, worcestershire and lemon.
• Cook for 4 minutes over low.
• Stir in pecans and raisins and remove from heat.
• Evenly split filling and distribute between tenderloins, then roll and tie or use toothpicks to keep together.
• Place in a lidded casserole dish and pour marinade over the top of both tenderloins**. Let set for at least two hours.
• Heat oven to 350, bake with lid on for 25-30 minutes, then take lid off and bake for another 7-10 minutes. Then rest for 5 minutes before cutting. Meat should be cooked to 140 for medium rare (slightly pink), 155 for well (almost white).
• Slowly and carefully slice tenderloins and place neatly on a tray, serve warm.

Notes

This can easily be adapted to one tenderloin, simply use HALF the ingredients.

*see blog for technique tips

**Can be left like this in the fridge overnight and baked the next day.

Nutrition

Nutrition Facts

Pork Tenderloin Stuffed with Apple Pecan Chutney

Amount per Serving

Calories

562

% Daily Value*

Fat

 

21

g

32

%

Saturated Fat

 

5

g

31

%

Cholesterol

 

236

mg

79

%

Sodium

 

459

mg

20

%

Potassium

 

1551

mg

44

%

Carbohydrates

 

12

g

4

%

Fiber

 

2

g

8

%

Sugar

 

7

g

8

%

Protein

 

76

g

152

%

Vitamin A

 

47

IU

1

%

Vitamin C

 

3

mg

4

%

Calcium

 

38

mg

4

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword easy stuffed pork recipe, pork loin stuffed with apple, stuffed pork loin recipe

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Photos for this stuffed pork tenderloin recipe by Chase Daniel