Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce

Oh my goodness, if you’re looking for a dish that’s bound to impress your guests (or just treat yourself to a scrumptious dinner), look no further than this Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce! I remember the first time I made this dish for my family. The aroma wafting through the kitchen made my kids come running, and I felt like a gourmet chef straight out of a cooking show! The combination of sweet apples, crunchy walnuts, and savory pork is something that will surely make your taste buds dance.

This recipe truly brings back memories of cozy family dinners and special occasions. There’s just something magical about slicing into the tenderloin and revealing that delicious stuffing, all drenched in a gorgeous red currant sauce. It’s the perfect centerpiece for any meal, whether it’s a holiday gathering or a fancy weeknight dinner at home. So, let’s dive in and get cooking!

What’s in Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce?

• Pork tenderloin: The star of the show! I go for a nice, fresh cut from my local butcher—it’s always more tender and flavorful.
• Apples: Use any type you love—Granny Smith or Honeycrisp lend a nice tartness and sweetness that balances the dish perfectly.
• Walnuts: Chopped walnuts bring that crunchy texture. Feel free to substitute with pecans if you prefer a slightly sweeter flavor!
• Breadcrumbs: They help bind the stuffing together. You can use homemade breadcrumbs or store-bought; I usually have some on hand from last week’s bread-making adventure.
• Onion and garlic: These aromatic staples create a base flavor that’s simply essential in the stuffing.
• Dried thyme: Adds a herbal note that complements the pork beautifully. If you have fresh thyme, use that for an even brighter flavor!
• Salt and black pepper: The basic but crucial seasoning. I always make sure to season generously!
• Red currant jelly: This brings a sweet-tart contrast to the rich pork. You can swap it out for cranberry jelly if you’re in the mood for a little twist.
• Chicken broth: Keeps the sauce flavorful and adds depth. Opt for a low-sodium version if you’re watching your salt intake.
• Olive oil: Perfect for sautéing and searing the pork, bringing all the flavors together.
• Fresh parsley: Just for garnish, but it does add a nice pop of color!

Is Apple and Walnut Stuffed Pork Tenderloin Good for You?

Well, let’s be real—for a stuffed meat dish, it’s not exactly what you’d call a ‘light and fluffy’ option. However, pork tenderloin is one of the leaner cuts of meat, making it a great protein choice. The stuffing is filled with apples (hello, vitamins!) and walnuts, which adds healthy fats and omega-3s. I like to think of this dish as a delicious way to get your protein and some nutrients in one bite!

But keep in mind, the red currant jelly does add sugar, so if you’re watching those carbs, you might want to experiment with reducing the amount or opting for a sugar-free version. Serve it with some steamed green beans or creamy mashed potatoes for a completely balanced meal. Your taste buds and tummy will thank you!

Ingredients List

• 1.5 pounds pork tenderloin
• 1 cup apples, peeled and diced
• 1/2 cup walnuts, chopped
• 1/4 cup breadcrumbs
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup red currant jelly
• 1/4 cup chicken broth
• 2 tbsp olive oil
• Fresh parsley, for garnish (optional)

How to Make Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce?

1. Preheat your oven to 375°F (190°C) and let the kitchen fill with the smell of anticipation!
2. In a skillet over medium heat, add 1 tablespoon of olive oil. Toss in the onion and garlic, sautéing until softened—about 3 minutes is perfect!
3. In a bowl, combine those sautéed onions and garlic with the diced apples, chopped walnuts, breadcrumbs, thyme, salt, and black pepper. Mix it all up to create the stuffing—get in there and use your hands if you’d like!
4. Take the pork tenderloin and slice it lengthwise, creating a pocket but not cutting all the way through. Open it like a book and pound it gently to even out the thickness.
5. Stuff that delicious mixture into the pork pocket, then fold it over. Use kitchen twine or toothpicks to secure it if needed. This step can feel a bit like doing surgery, but trust me, it’s worth it!
6. In a large oven-safe skillet, heat the remaining olive oil over medium-high heat. Brown the tenderloin on all sides, about 4-5 minutes. You want that gorgeous color!
7. Once it’s browned, transfer the skillet to the preheated oven and roast for about 25-30 minutes or until it reaches an internal temperature of 145°F (63°C). The wait is hard, but oh, so worth it!
8. While the pork is roasting, combine the red currant jelly and chicken broth in a small saucepan over medium heat. Stir until it’s all melted and smooth—this sauce is the crown jewel of the dish.
9. After removing the pork from the oven, let it rest for about 5 minutes. Then, slice it into medallions—just look at that delicious stuffing!
10. Serve the pork slices drizzled with that luscious red currant sauce, and sprinkle with fresh parsley if desired. Voila!

Serving Suggestions for a Showstopper Meal

• This dish pairs exquisitely with creamy mashed potatoes or a side of roasted vegetables to soak up that sauce.
• If you want to take it to the next level, serve it with a simple arugula salad dressed with a light vinaigrette for a refreshing contrast.
• Feeling fancy? A side of wild rice would complement the apples and walnuts beautifully.

So there you have it! This Apple and Walnut Stuffed Pork Tenderloin is not only a feast for the eyes but also for the soul. I can’t wait for you to try it out! Please share your creations and let me know how it turned out; I’d love to hear about your own kitchen adventures. Happy cooking, friends!