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5 from 1 vote

Pork Tenderloin Stuffed with Apple Pecan Chutney

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.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: easy stuffed pork recipe, pork loin stuffed with apple, stuffed pork loin recipe
Servings: 10 servings
Calories: 562kcal
Author: Jen Pinkston


  • Cooking twine or toothpicks


  • 2 Pork Tenderloins about 1 lb each


  • 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


  • 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


  • 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.


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.


Calories: 562kcal | Carbohydrates: 12g | Protein: 76g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 236mg | Sodium: 459mg | Potassium: 1551mg | Fiber: 2g | Sugar: 7g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 4mg