Go Back

Oven Roasted Pork Tenderloin with Apple Walnut Stuffing

Oven roasted pork tenderloin with apple walnut stuffing pairs juicy pork with golden, savory-sweet stuffing baked with bread cubes, apple, and walnuts. Roast them together in the oven for a comforting dinner with a crisp stuffing top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 49 minutes
Cooling 5 minutes
Total Time 1 hour 9 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Make the stuffing
  • nonstick cooking spray
  • 2 tbsp salted butter
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup celery finely chopped
  • 1 apple medium, cored and cut into 1/4-inch dice
  • 0.5 tsp dried sage
  • 1.5 cup chicken broth
  • 6 cup dried unseasoned bread cubes
  • 0.5 cup walnuts chopped
  • 1 egg large, lightly beaten
Roast the pork
  • 2 pork tenderloins 1 to 1 1/4 pounds each, trimmed
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 8x8-inch baking dish
  • 1 10-inch skillet
  • 1 rimmed baking sheet

Method
 

Make the stuffing
  1. Heat the oven to 400°F.
  2. Coat an 8x8-inch baking dish with nonstick cooking spray.
  3. Melt the salted butter in a 10-inch skillet over medium heat.
  4. Add the yellow onion, celery, apple, and dried sage and cook for 5-7 minutes, until softened.
  5. Add the chicken broth, bring to a simmer, and remove the skillet from the heat.
  6. Put the bread cubes and walnuts in a large bowl and pour the broth mixture over them; toss to combine.
  7. Cool for 5 minutes, then stir in the egg.
  8. Transfer the mixture to the prepared dish, cover with foil, and bake for 20 minutes.
Roast the pork
  1. While the stuffing bakes, pat the pork tenderloins dry, rub them with the olive oil, kosher salt, and black pepper, and place them on a rimmed baking sheet.
  2. Uncover the stuffing and return it to the lower oven rack, placing the pork on the upper rack; roast both for 10 minutes.
  3. Continue baking the stuffing in 5-minute increments until its center reaches 160°F and the top is golden, about 10-20 minutes uncovered.
  4. Remove the stuffing and tent it while the pork continues roasting until its thickest parts reach 145°F, about 18-28 minutes total.
  5. Transfer the pork to a cutting board and let it rest for at least 3 minutes before slicing and serving with the stuffing.

Notes

For the best texture, let the stuffing cool for 5 minutes before stirring in the egg. Refrigerate leftovers for up to 3 days; freezer storage is not recommended. For a nut-free version, omit the walnuts.